| 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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