Get creative with this recipe. It is a great make ahead dinner. One of the first meals I made as an adult without a recipe.
Candice’s Enchiladas
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 1 can refried beans
- 1 bag or box Spanish rice (I like Lipton best)
- 1 can Rotel (spicy canned tomatoes)
- Sliced black olives (optional)
- Cheese (cheddar, Monterey jack, or mozzarella)
- 1 can enchilada sauce
- Tortilla shells
Instructions
- Make rice according to directions. If it calls for a can of tomatoes add Rotel instead. If it doesn’t call for tomatoes still add Rotel. When all is cooked mix in sliced olives- about ½ cup. Lay out tortilla shells, smear refried beans first then Cream cheese/black bean mixture then a little rice. Add cheese then drizzle just a little of the enchilada sauce inside each enchilada. Roll and put into baking dish that has a thin layer of sauce on the bottom. Coat the top of rolled enchiladas with remaining sauce. Top with cheese and a few olive slices in warm oven (about 375) until cheese is melted and sauce bubbly. Serve with lettuce, sour cream and Sweet Corn Salsa.
- Variations: I used to add one can of cream of mushroom soup to the can of enchilada sauce. Now I add half and half or cream. It makes them very moist and creamy. I also put in cream cheese black bean mixture from “Delicious Black Bean Burrito” recipe.
Notes
Variations: I used to add one can of cream of mushroom soup to the can of enchilada sauce. Now I add half and half or cream. It makes them very moist and creamy. I also put in cream cheese black bean mixture from “Delicious Black Bean Burrito” recipe.
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