There is nothing more comforting than the cheesy goodness of enchiladas. When we have the time we prepare our own enchilada sauce which Tom says really makes them taste "just like Dad used to make". However that recipe is under lock and key. Of course it's not the same, but I think enchilada sauce from the can works just fine. You can add meat or get creative with the ingredients - anything with gooey amounts of cheese will turn out delicious.
Prep time: 15 mins
Cook time: 30 mins
Makes: 16 enchiladas
INGREDIENTS:
Corn or flour tortillas, depending on preference
1-2 cans of Enchilada sauce
1/2 cup Basmati rice, cooked
1 15oz can of corn kernels
1 15oz can black beans
4 Anaheim peppers, roasted, peeled, de-seeded and diced
1 can black olives, diced
1 onion, diced
1 tbsp olive oil
Salt as needed
Cheddar and Monterrey Jack cheese, grated and combined
DIRECTIONS:
Preheat oven to 350 degrees. In a large non-stick pan, saute onions until translucent. Add Basmati rice, corn, black beans, peppers, olives and onions. Mix until well blended and warm.
Warm tortillas on stove-top or in microwave until soft. In a large Pyrex dish, coat the bottom with a layering of enchilada sauce. Pour remainder of enchilada sauce into a wide low dish. Dip a tortilla in the enchilada sauce until covered. Lay the tortilla in the Pyrex dish and scoop 1-2 spoonfuls of the rice mixture into the tortilla. Top with a light layering of cheese. Roll the tortilla lengthwise until tightly closed.
Repeat process until all the tortillas are filled and the Pyrex is tightly packed in two rows. Cover the tortillas with a layer of enchilada sauce if you enjoy your enchiladas with lots of sauce. Sprinkle the top of the dish with cheese mixture - the more the merrier.
Serve enchiladas warm with Spanish rice and beans.
