FFEB-Family Filling Enchlada Bake
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- 16 oz
- ground beef, chicken, or turkey
- 2 c
- dry white or brown rice
- 1 can(s)
- black beans
- 16 medium
- corn tortillas
- 4-6 c
- shreded cheese, colby, sharp cheddar, mexican mix, (your choice)
- 1 can(s)
- black olives pitted and sliced (optional)
- 4 c
- prepaired enchalda sauce
- sour cream (optional)
1Crumble and pan fry ground beef or turkey.
Pan fry and chop or shred boneless skinless chicken breasts.
2Cook Rice-in rice cooker or on stove, uses 2 times water to rice IE. 1 1/2 cups dry rice to 3 cups water--add extra cup of water for brown rice.
3quick fry corn tortillas in small amount of oil, fliping once. Drain on paper towles.
4when rice is done cooking mix in 1 can of drained black beans.
5Divide in half if freezing and pour rice, been mixture into 2 8X8 baking pans , or if not freezing pour all rice into a 13X9 inch baking pan.
6Pour 1 1/2 cups of enchlada sauce over each small pan or 2 to 3 cups over large pan.
7Slice up canned black olives. Set asside.
8add 1 cup of enchlada sauce to cooked meet. set aside and cool
9To assemble enchladas have all ingreadience with in reach. Take one tortilla and fill with 1 to 2 TBL of meet mixture, add 1 to 2 TBL shreded cheese, and a few black olives (optional).
10Roll tortilla up to make a tube, and place in pan on top of rice mixture.
11Repeat until all meet and tortillas are used up.
12Pour 1 to 2 more cups of enchlada sauce over the assembled enchladas.
13Top with shreaded cheese and any remaining black olives (optional)
14to freeze half portion, cover pan in clear plastic wrap and then tin foil, and put in frezer.
15Bake at 350 for 30 to 40 mins, untill cheese is slightly browned and bubbly.
16Let stand for about 5 mins, after baking to let everything set up.
17Sour cream can be added to top if desired.