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ffeb-family filling enchlada bake

(1 rating)
MearaFayak avatar
Recipe by
Missy Seither-Keast
@MearaFayak
Eveleth , MN

I started looking up recepies for Enchladas because I wanted something diffrent for dinner, and my family likes mexican food, with out the spice. I started to add the rice and beans to make it more filling, and add extra whole grains and proteen to the dinner. Now its one of our favorits! I actually split this in half, and cook 8 enchladas at at time and freeze the other half to make a quick and easy supper on those nights you just do not want to cook to much. Once assembled they freeze amazingly well.

►
(1 rating)
yield 8 full/4 halfed
prep time 1 Hr
cook time 1 Hr

Ingredients For ffeb-family filling enchlada bake

  • 16 oz
    ground beef, chicken, or turkey
  • 2 c
    dry white or brown rice
  • 1 can
    black beans
  • 16 md
    corn tortillas
  • 4-6 c
    shreded cheese, colby, sharp cheddar, mexican mix, (your choice)
  • 1 can
    black olives pitted and sliced (optional)
  • 4 c
    prepaired enchalda sauce
  • sour cream (optional)

How To Make ffeb-family filling enchlada bake

  • 1
    Crumble and pan fry ground beef or turkey. Or Pan fry and chop or shred boneless skinless chicken breasts.
  • 2
    Cook 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.
  • 3
    quick fry corn tortillas in small amount of oil, fliping once. Drain on paper towles.
  • 4
    when rice is done cooking mix in 1 can of drained black beans.
  • 5
    Divide 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.
  • 6
    Pour 1 1/2 cups of enchlada sauce over each small pan or 2 to 3 cups over large pan.
  • 7
    Slice up canned black olives. Set asside.
  • 8
    add 1 cup of enchlada sauce to cooked meet. set aside and cool
  • 9
    To 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).
  • 10
    Roll tortilla up to make a tube, and place in pan on top of rice mixture.
  • 11
    Repeat until all meet and tortillas are used up.
  • 12
    Pour 1 to 2 more cups of enchlada sauce over the assembled enchladas.
  • 13
    Top with shreaded cheese and any remaining black olives (optional)
  • 14
    to freeze half portion, cover pan in clear plastic wrap and then tin foil, and put in frezer.
  • 15
    Bake at 350 for 30 to 40 mins, untill cheese is slightly browned and bubbly.
  • 16
    Let stand for about 5 mins, after baking to let everything set up.
  • 17
    Sour cream can be added to top if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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