Kinda Like Chicken Enchiladas
2 cans Great Northern Beans
4-6 cups cooked brown rice
2 cans diced green chilies
1 green bell pepper or 2 jalapenos chopped, opt.
1 cup sliced mushrooms, opt.
1 large clove of garlic, minced
1 Tablespoon Olive oil
1 teaspoon Vegetable Broth Powder
2 teaspoons Mexican Seasoning
1 teaspoon Chili powder
1 teaspoon Cumin
1/2-1 teaspoon sea salt, or to taste
1 recipe Cream of Something Soup
1 recipe Cashew Cream Cheese, or could use Sunflower Seed Sour Cream but I like the stronger cream cheese flavor
4-6 green onions, sliced, may save green tops to sprinkle of top with the olives
1 can of olives, sliced, set aside to sprinkle of top
Some Cheezy sauce diluted to drizzle on top, opt.
In Large pan Sautee Veggies, garlic, beans, rice, and seasonings in olive oil. Mix the, Cream of Something Soup and Cashew Cream Cheese and then mix in the diced green chilies. Take 1/4 of the soup mixture and add it to the pot of rice, beans etc. Mix well, if the filling seems to runny add more rice. Taste to be sure the flavors are to taste don't be afraid to add more seasonings. Pour part of the soup mixture into the bottom of a casserole dish. Fill each tortilla with a good helping of filling, roll and set in the casserole dish. Pour the rest of the soup mixture over the enchiladas. Drizzle with cheezy sauce and sprinkle with olives and green onion tops if desired. Bake at 375 degrees for about 20 minutes or until bubbling around the edges.