Baked Enchiladas

25 Feb

– 3 cups cooked beef roast (use leftovers!) (-or- cooked chicken -or- cooked pork -or- a combination of any/all three -or- sauteed peppers, onions, spinach, or other vegetables for vegetarian enchiladas)
– 3/4 cup salsa of choice (we use a mild red)
– 1 sm. can (one to three oz) diced mild green chilis
– 1 32-oz can mild green enchilada sauce
– 1 16-oz can refried beans
– 1/4 cup water
– 3 cups cooked rice (we use instant rice)
– 6 large (burrito size, or 12 inch or larger) flour tortillas**
– Additional salsa
– Shredded cheese of choice (we use a cheddar/jack combo)
– Garnish recommendations: Sliced jalapenos, Sour cream, sliced black olives, chopped tomatoes, shredded lettuce

Preheat oven to 350 degrees. Spray a 9×15 casserole dish with non-stick spray.

Shred the beef roast into a skillet. Add 3/4 cup salsa, green chilis, and 1/4 cup of the enchilada sauce. Stir to combine and heat over medium-low heat. Meanwhile, combine refried beans and water in a bowl and stir to combine until smooth. Prepare rice.

Line six flour tortillas on the counter, assembly-line fashion. Place 1/4 cup (or two heaping spoonfuls) of refried bean mixture onto each tortilla and spread down the center, stopping about 2-inches from the edges. Place 1/4 cup of beef mixture on top of refried beans. Place 1/4 cup rice on top of beef. Sprinkle each with two tbsp of salsa and 1/4 cup shredded cheese (or to taste). Keep in mind to stay away from the edges of the tortilla throughout!

To roll the enchiladas, fold one side over the ingredients. Fold top and bottom over the inside, then roll lengthwise to create a closed-ended wrap. Place side-by-side in casserole dish.

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Bake uncovered for 30 minutes. Remove from oven and pour remainder of enchilada sauce over all. Return to oven and bake for 10 minutes. Remove from oven and sprinkle generously with shredded cheese. Return to oven and bake for 5 minutes. Remove and serve with sour cream, jalapenos, additional salsa, additional cheese, black olives, shredded lettuce, or whatever garnish you desire.

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You will likely have leftover refried beans, rice, and roast mixture. Combine all in a large bowl and heat for an excellent dip served with tortilla chips, or for fast lunchtime burritos. Very versitile leftovers!

**For gluten free recipe, substitute flour tortillas with corn and roll taquito-style.

3 Responses to “Baked Enchiladas”

  1. dave osborne January 14, 2009 at 9:06 am #

    Hi again. I have a question, what is taquito-style you refer to in your enchiladas recipe
    Dave

  2. Laura January 14, 2009 at 9:51 am #

    Hello again Dave! A taquito is kind of like a rolled taco. Instead of folding the ends and creating a little “packet”, as in a burrito, you just roll the tortilla into a cylinder. See the picture on this page: http://en.wikipedia.org/wiki/Taquito

    Let me know if you have any further questions!

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