Ingredients
1 (16 oz.) Can Rosarita Vegetarian Refried Beans
2 cups Rosarita Mild Enchiladas Sauce
2 (4 oz.) cans diced green chiles
2 (2.2-oz.) cans sliced ripe olives, drained.
4 Cups each: shredded Cheddar and Monterey jack cheese
1/2 Cup green onions, sliced
Preparation
Combine all ingredients in large saucepan. Cook over low heat, stirring occasionally until very hot and cheese is melted. Serve hot with tortilla chips.
