Here’s a classic recipe for Cheese Enchiladas with Rice and Beans that brings together the flavors of cheesy enchiladas, fluffy rice, and savory beans:
Ingredients:
- 12 corn tortillas
- 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 cups enchilada sauce (red or green, as preferred)
- 1 small onion, finely chopped
- 1 tablespoon vegetable oil
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Tortillas: Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side until pliable. Remove and set aside on paper towels to drain excess oil.
- Assemble the Enchiladas: Pour about 1/2 cup of enchilada sauce into a baking dish to coat the bottom. Fill each tortilla with a generous amount of shredded cheese and a sprinkle of chopped onions. Roll up the tortillas and place them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle any remaining cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro and serve with a dollop of sour cream if desired.
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