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.
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
- Enjoy!
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.
- Enjoy!
*Both original recipes can be found at http://www.food.com
**Photo is an original belonging to me