Easy Enchiladas
Let me start this post by saying, I know NOTHING about Mexican food. Growing up, the only Mexican food I ate was out of a yellow box with ground beef. Now with my own family, when I say I’m cooking “Mexican”, it also means cooking up some chicken or ground beef and getting that trusty yellow box out of the pantry and stuffing those hard shells. Whenever we go out to eat at a Mexican restaurant, I’m never sure what to order, a lot of it sounds the same to me. I almost always order enchiladas. Usually I order just the plain old cheese enchiladas and they’re awesome, how can one go wrong with gobs of melted cheese! This week, I decided to mix up our regular taco night and make some Easy Enchiladas. This is such an easy meal and a frugal one too!
When I decided to make this, I didn’t have any fresh meat in the fridge, so the filling is a mixture of refried beans, rice and cheese. If you have some leftover chicken or beef, throw it in the mix. This really is a great end of the week meal because you can use up your leftovers from earlier in the week. Or you can keep them simple, easy, enchiladas and just use what I used.
I really like the way that Monterey Jack cheese melts so I used that inside the Easy Enchiladas, but on top, I used one of those Mexican blends, but again, go with your preference, even just plain old cheddar would be fine.
So are you ready for the best part of this recipe? Well, besides all the ooey gooey cheese that is. I had extra filling left over, so I put the filling in some tortillas, rolled them up, individually wrapped each one in plastic wrap and popped them in a re-sealable bag in the freezer! Ta-Dah! Burritos for the week! Awesome right? I actually, wasn’t sure it was going to work, but two days after eating the Easy Enchiladas, I popped one of the burritos out of the freezer, popped it in the microwave for 1 minute, flipped it over and zapped it another 45 seconds and it was perfect!
Check out all that ooey gooey cheese!
See how frugal this is? I mean the ingredients to begin with are not expensive, but now we’re not only getting delicious easy enchiladas for dinner, but we’ve got some lunches out of it too, or even after school snacks. You’re welcome.
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Ingredients
- 32 oz can refried beans
- 28 oz can enchilada sauce, red
- 8.8 oz bag Spanish style rice, cooked (I used Ready Rice)
- 1 C shredded Montery Jack cheese
- 1 C shredded Mexican cheese blend
- 3 green onions, chopped
- 8 flour tortillas
- Optional garnishes: cilantro, guacamole, avocado, sour cream
Instructions
- Preheat oven to 350.
- In a large bowl stir together refried beans, cooked rice, 1/2 C of enchilada sauce, 2 chopped green onions and the Monterey Jack cheese.
- In a 9x13 baking dish, spoon in just enough enchilada sauce to coat the bottom.
- In the center of each tortilla, place a scoop of mixture and roll up, being sure to tuck in the ends. Place seam side down in casserole dish. When all are rolled up, pour remaining enchilada sauce over everything. Top with shredded Mexican cheese and bake 15 minutes. Garnish with remaining chopped green onion and or cilantro
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