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
Ingredients
- 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)
Instructions
- 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!
Tips
- 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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Ashley is a happily married stay at home mom to a beautiful little girl and a little boy. Ashley and her husband come from a small town and enjoy the simple pleasures in life, like GREAT FOOD. They love to try out new recipes and experiment in the kitchen together, but also enjoy reading, painting and photography.
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These look delicious and easy to make. Thanks for sharing the recipe.