Spanishriceenchiladas Recipes

SPANISH RICE ENCHILADAS

Steps:

• In a skillet,cook beef,onion and garlic until meat is browned, drain.
• Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef.
• Stir in 3/4 c.
• water; cover and simmer for 15 minutes.
• In a saucepan, saute rice mix in butter over medium heat until golden brown.
• Add the tomatoes, contents of rice seasoning packet and remaining water.
• Bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until rice is tender.
• Stir in beef mixture.
• Spread over tortillas to within 1/2 inch of edge.
• Sprinkle with 1 cup cheese.
• Roll up and place seam side down in a greased 13x9 inch baking dish.
• Combine tomato sauce and reserved taco seasoning; pour over the enchiladas.
• Sprinkle with remaining cheese.
• Cover and bake at 350 degrees for 30 minutes or until heated thoroughly.
• Serve with toppings of your choice.

BEEF 'N' RICE ENCHILADAS

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.

CHICKEN ENCHILADAS WITH SPANISH RICE

Steps:

• 1. In skillet put first 5 ingredients add half of green chiles an 1 cup of rice. Simmer for 10 min.Fill flour tortillas w/2 tablespoons of chicken mixture and roll up.Place stem side down in baking dish. Save 1 cup of chicken mix.for top.Sprinkle shredded cheese over top of enchiladas.Bake on 350 for 20min. or until cheese is melted.To serve, spoon spanish rice in center of plate,put enchiladas on top of rice. Hope you enjoy it as much as my family an friends do.

SPANISH RICE BEEF AND CHEESE ENCHILADAS

Steps:

• 1. In a skillet, brown Ground Beef. Drain off fat. Salt and pepper to taste. Add onion. Stir until onion is translucent. Transfer to a Bowl, and set aside.
• 2. Using the same skillet On med/High heat, pour 2 T oil in Skillet. Brown Rice in oil on med/ high heat. Once browned, lower heat. Add in Tomato paste, sauce,and diced tomatoes.
• 3. Also, add in chili powder and cayenne and mild green chilies. Stir to combined. Add back in Meat. Stir. Add in 2 c. water. Simmer on low until rice is tender.
• 4. place about 1/2 c. enchilada sauce on the bottom of a 13x9 casserole dish. Place meaty spicy Spanish rice in each tortilla then sprinkle a bit of cheese, and place seem side down. My 13x 9 dish holds 8 tortillas.
• 5. Pour sauce evenly over top and bake at 350 for 25 min. or until hot and bubbly.

SPANISH CLASS ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Pour a bit of the enchilada sauce in the bottom of a 9x13 baking pan to coat the bottom.
• Scoop some beans straight from the can onto a flour tortilla in a line from top to bottom.
• Sprinkle a bit of cheese on the beans.
• Fold filled tortilla into a roll shape and place into the baking dish.
• Repeat this method until baking dish is full.
• Pour the enchilada sauce all over the rolled up enchiladas (Make sure they are really slathered in sauce).
• Sprinkle any remaining cheese on top.
• Bake for 20 minutes, or until heated through, and cheese is melted.
• My teacher cut them all in small pieces after they were finished baking to ensure everyone got a piece, but you don't have to!
• Come Mucho!

BEEF 'N' RICE ENCHILADAS

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
• Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted.