I came up with a recipe to make delicious enchiladas using mostly cans! This is a very inexpensive way to make them. The recipe is vegan, but you could add cheese or meat to your preference. Very flexible recipe.

Step 1: Preparation

Take out a pan that will fit all the enchiladas you want to make. It should have some depth to it.
Put down a layer of aluminum foil.
Spray with nonstick spray or coat with thin layer of butter.

Step 2: Cook Spanish Rice

Begin to cook the Spanish rice. I do so in the microwave to save time.

Step 3: Spread Refried Beans

As the Spanish rice cooks, open all your cans.
Spread refried beans down the middle of each tortilla wrap.

Step 4: Make Rice Mix

When the Spanish rice is finished, pour in 40% of the can of enchilada sauce.
Then drain the can of mixed veggies. Pour the veggies into the Spanish rice.
Add chili powder (or preferred seasoning)

Step 5: Spread Rice Mix

Spread the rice mix onto the center of the tortilla wraps.

Step 6: Wrap Them Up

Wrap them up and place them all into the aluminum foil.
Then pour the rest of the can of enchilada sauce onto the enchiladas.

Step 7: Bake

Bake the enchiladas on about 370 degrees F for around 15 minutes. You know they are done when the Enchilada sauce begins to look dry at the top and the tortillas look crisp. They really don't need to cook that long.

Step 8: Serve!

You can use leftover rice mix to serve the enchiladas on a "bed of rice"! Or you can save the rice mix leftover for the next batch.
Serve with your choice of dipping sauce. Sour cream, hot sauce, or Taco Bell sauce are wonderful choices.