| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Main dish, Mexican | 4 | Servings |
INGREDIENTS
| 1 | Recipe refried beans | |
| 1 | Recipe herbed rice | |
| 1 | Recipe enchilada filling | |
| 1 | Recipe uncooked salsa | |
| 2 | c | Grated cheese |
| 4 | Corn tortillas |
INSTRUCTIONS
First make the refried beans, herbed rice, and salsa. Prepare the enchilada filling. In a medium frying pan, melt butter, soft-fry each corn tortilla in the butter by cooking it on one side until it starts to get limp, then turn it over and fry another second or two. Roll 1/2 c filling inside each tortilla. Store filled tortillas on a plate, covered with a plastic bag, in the refrigerator until you are ready to serve dinner. When ready to serve, place 1 rolled enchilada on each plate, cover with about 1/2 c salsa, being careful to cover the ends of the enchilada so they don't dry out during baking. Arrange 1/2 c herbed rice and 1/2 c refried beans next to the enchilada. Sprinkle it with 1/2 c grated cheese. Bake in preheated 350 degree oven for 15-20 min, until the cheese is melted and bubbly. Serve immediately. A dollop of sour cream and a few black olives are excellent additions to each plate. ~-- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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