| 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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