| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Casserole | 6 | Servings |
INGREDIENTS
| 12 | Tortillas; * see note | |
| 3 | c | Pinto beans; canned, rinsed |
| 2 | c | Brown rice; cooked |
| 1 | c | Green onions; chopped |
| 2 | c | Tomato sauce; ** see note |
| 3 | c | Water |
| 1/4 | ts | Garlic powder |
| 1/2 | ts | Onion powder |
| 3 | tb | Chili powder |
| 4 | tb | Cornstarch; *** see note |
INSTRUCTIONS
ENCHILADA SAUCE Preparation Time: 2:07 This may be made without the brown rice; use 5 cups mashed cooked and drained beans instead. The sauce can also be used in other Mexican recipes. To make the enchilada sauce combine all ingredients in a saucepan and cook, stirring constantly, until the mixture boils and thickens, about 7 minutes. Preheat the oven to 350 degrees. Spread 1 cup of the enchilada sauce in the bottom of a covered casserole dish. Take one tortilla at a time and spread some beans, rice, and scallons down the center. Roll up and place seam-side-down in the casserole dish. Repeat until all ingredients are used. Pour the remaining enchilada sauce over the rolled-up tortillas, cover, and bake for 30 minutes. From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80=E1 Date: Tue, 11 Jun 1996 02:59:32 -0400 From: Dennis <dennisjy@ix.netcom.com> MM-Recipes Digest V3 #162 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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