Recipe: Bean and Cheese Enchiladas

Bean and Cheese Enchiladas Vegetarian

cream of mushroom soup (2 small or 1 large)
velvetta cheese - large
1/4 - 1/2 cup milk
1/4 - 1/2 cup salsa
refried beans- 1 or 2 cans (open first and then use 2nd if needed)
monterey jack and colby cheese block (marble looking cheese)
flour tortillas (about 8)
A Large pan (I use a 4 qt. rectangular baking dish)

Mix cream of mushroom soup, cubed velvetta, milk and salsa - heat on stove until melted together in a sauce. Put refried beans in tortillas(long wise, small amount) add shredded cheese and roll like a burrito. Put sauce mix(about half) into the bottom of a large pan until covered on the bottom, then place burritos in a row and top with the rest of the sauce. Cover with foil and heat at 350 degrees for 35 minutes.