Perry has been asking me to make enchiladas for a few weeks now so when he told me a few of his band mates were coming over for dinner I had to make them for him. I’ve made chicken enchiladas before, but I personally hate the way chicken tastes when it reheats. I used the excuse of having a vegetarian coming for dinner as a reason to skip the chicken and go right to cheese. I’m SO glad I did because these came out amazing. Everyone enjoyed them which not only makes me happy but also proves I made the right decision going 100% bean and cheese. These bad boys were filled with creamy deliciousness and covered with a cheesy tomato sauce. I’m not going to lie, I surprised myself with this one 🙂 The rice was just your typical Spanish rice. Nothing too special but it really complimented the enchiladas perfectly. Perry gave five stars and this is why:
“When I rate a recipe 5 stars it is because I keep going back for more. If I go to the stove and start scooping out of the pan after I’ve already cleaned my plate you know it is a five star recipe. I have wanted enchiladas for weeks now and Kels really nailed my craving with this dinner. The sauce itself could be an appetizer with chips. I’m hungry just thinking about it. The rice was a nice side for the enchiladas because it wasn’t anything over the top. Five stars!”
Serves: 6-8 Calories: 364/2 enchiladas 157/half cup Time: 35 minutes for Enchiladas 30 minutes for Rice
Ingredients for Enchiladas:
- 12 small corn tortillas
- 1 cup grated cheddar cheese + 1/2 lb grated cheddar cheese , divided
- 2 (11 oz) cans of red enchilada sauce
- 1 (15 oz) can of pinto beans
- 1 tbsp butter
- 1/2 cup of water
- 1 tsp salt
- 1/8 tsp pepper
- 1 onion chopped
- 4 tbsp canned green chilies
Directions for Enchiladas:
- Preheat oven to 350 degrees Fahrenheit
- Over Medium heat add pinto beans to a large pan. Mash the beans a little bit then add butter and water. Simmer for 5 minutes
- Add salt, pepper and onions. Simmer for an additional 5 minutes
- Add green chilies and 1/2 lb of grated cheese. Mix well.
- Spray a 9X13 baking dish with cooking spray and pour one can of enchilada sauce in bottom of pan.
- Fill each tortilla with about 1/4 cup of cheese mixture. Roll the tortilla and place seam side down in pan
- Pour remaining can of sauce over the enchiladas and sprinkle the remaining grated cheese on top
- Bake for 20 minutes
Ingredients for Spanish Rice:
- 1 (15oz) can of fire roasted diced tomatoes
- 1.5 cups of reduced sodium chicken broth
- 1.25 cups of rice
- 1 tbsp butter
- 2 tsp chili powder
- 3/4 tsp oregano
- 1/2 tsp garlic salt
- 1 tsp cumin
Directions for Spanish Rice:
- In a saucepan, combine all the ingredients.
- Bring to a boil and reduce heat to simmer.
- Cover and simmer for 25 minutes or until rice is done.
*Both original recipes can be found at http://www.food.com
**Photo is an original belonging to me