Slimies

This recipe was developed by my high school football coach's wife, Mrs. Workman. She had to find an economical way to feed a ton of ravenous teenage boys! Here it is...I believe it was the boys who gave this dish it's name. Every kid I've ever served this dish to, with the exception of my picky son, has LOVED it! My nephew, Drew, ate nearly an entire cake pan of this in one sitting when he was about 12! You could add hamburger and onions to the refried beans if you wish. Assemble this a day or two before, and bake when ready to serve. Good for leftover pinto beans...refry first.

Slimies
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can diced green chilies
1 doz. burrito size flour tortillas
2 small cans OR 1 large can refried beans
8 oz cheddar cheese, grated

In a bowl, mix the mushroom soup, chicken soup, and green chilies. Use pan spray to coat a 9x13" cake pan. Coat the bottom of the pan with the soup mixture. Spread the beans onto the center of a tortilla, and roll up. Place in the pan. Repeat with remaining tortillas. When all the tortillas are filled and in a single layer in the pan, spread any leftover beans on the top. Cover with the rest of the soup mixture. Sprinkle with cheese. Bake in a 350 degree oven about 20 minutes, or until cheese is melted and bubbly.

FREEZE
This dish freezes relatively well. Don't freeze for more than a month...the texture suffers a little of left frozen longer. After baking, cut into serving squares. Place one or more servings in a ziptop freezer bag. Label and date. To thaw...place bag in refrigerator the night before. Microwave to reheat when ready to eat.