Sunday, March 24, 2013

Green Enchiladas

2 c. white or brown rice, cooked
1 can black beans, drained
1 can pinto beans, drained
2 28oz. cans green chile enchilada sauce (mild)
1 7oz. can diced green chilies (mild)
10+ tortillas depending on size and if you use corn or flour. (My family prefers flour, I prefer  whole wheat flour)

Preheat oven to 350 degrees

Mix 1 can of enchilada sauce and green chilies together and set aside.*
Mix black and pinto beans together and set aside.

Warm each tortilla and dip each one in enchilada sauce and set aside.  Save remaining sauce to drizzle over top.

Fill each tortilla in this order: Rice, beans, enchilada sauce mixture. Roll up and place seam down in casserole dish. After you have filled each tortilla and drizzle remaining sauce over the top.*

Cover with tin foil and Bake for 25 min.

*I add 1c. sour cream to the sauce sometimes.

**I don't always use all the sauce. Store the rest in a glass jar in your fridge and add it to other Mexican dishes. (breakfast burritos, taco salad, bean and cheese burritos etc.)

We like to add a little cheese to these every once in a while. Just include about 2 Tbsp. of grated cheese in each of your tortillas before you roll it up. You can also sprinkle some on top before you bake it.

You can also add diced veggies to these. (broccoli, cauliflower, carrots, and peas)

Serve with a simple green salad. (shredded romaine lettuce, grated carrots and thinly sliced celery)

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