With mouthwatering aromas, bold flavors and plenty of spice Mexican food is amongst one of American’s top favorite types of food to consume and I can totally understand why because it happens to be one of my favorites too! I love burritos, tacos, nachos and most of all I love enchiladas! Try my recipe for enchiladas and enjoy a bit of Mexican at your house tonight!
Recipe: Stuffed Enchiladas
- 1 lb lean ground beef
- 1 pkg Knorr’s Mexican Rice Mix ( I also like using Rice-a-Roni’s Mexican Rice Mix)
- Package instructions for cooking rice require 1 tbsp vegetable oil & 1 ¾ cup water
- 15.25 oz can of black beans, rinsed and drained
- 1 cup salsa (any variety you favor or a homemade version would be fantastic)
- 2 cups taco blend cheese, shredded
- 8 LARGE tortilla shells
- 19 oz can enchilada sauce, mild (may substitute medium or hot if your prefer your dish spicy)
- Salt & pepper (to season)
- ¼ tsp red pepper flakes (to season)
- Sour cream (to top, optional)
- Preheat oven to 350 degrees F.
- Prep (2) 11 ¾ “ x 9 ¼ “ disposable aluminum baking dishes by coating bottom with ¼ cup enchilada sauce each.
- Then begin preparing ingredients, start by browning hamburger in a sauté pan over medium-high heat, season with salt, pepper and red pepper flakes. Cook until no longer pink, drain excess grease and set aside in a medium-large bowl.
- While meat is browning begin cooking rice according to package instructions.
- Once rice has finished cooking, combine meat, rice, black beans, ½ cup cheese, and ¾ cup enchilada sauce and mix well.
- Fill each large tortilla shell with approximately ½ cup of filling and roll up to form enchilada. (I start by placing the filling near one end of the shell and folding over the left & the right side about ¼ inch, holding with fingers begin rolling from edge nearest you to the opposite side. This method results in a closed enchilada)
- Place enchilada seam side down in pan. (Each pan will hold #4 enchiladas)
- Once each enchilada is rolled and in the pan, top enchiladas in each pan equally with remaining enchilada sauce, salsa and cheese.
- Cover with aluminum foil and bake for 20-25 minutes.
- Remove foil and continue baking an additional 5-10 minutes or until cheese is melted on top and begins to brown & bubble.
- Top with sour cream serve and enjoy! Yields 8 servings!
- If you prefer a spicy hot enchilada use medium to hot enchilada sauce and increase quantity of red pepper flakes when preparing dish, top with hot sauce and a hot salsa!
- Serve with nachos or fresh veggies to complete the meal!
- You may also omit the rice as an ingredient within the enchiladas and serve as a side dish instead.
- These enchiladas freeze well, so if you don’t need all #8, tightly seal and freeze for a future meal!
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