FFEB-Family Filling Enchlada Bake

Ffeb-family Filling Enchlada Bake

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Missy Seither-Keast

By
@MearaFayak

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.

Rating:

★★★★★ 1 vote

Serves:
8 full/4 halfed
Prep:
1 Hr
Cook:
1 Hr

Ingredients

  • 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)

How to Make FFEB-Family Filling Enchlada Bake

Step-by-Step

  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.

Printable Recipe Card

About FFEB-Family Filling Enchlada Bake

Course/Dish: Chicken Beef Turkey
Regional Style: Mexican
Hashtag: #frezable



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