CAT'S QUICK ENCHILADA's
Needed 9x13 Casserole Dish
Ingredients:
Filling
1 pkg Corn (Frozen or Canned)
1lb COOKED Meat of Choice (chicken, beef, pork)
1 Can Black Beans, drained
1 jar of Salsa (whatever flavor you like)
1 Bag of FROZEN BROWN RICE (approx 2Cups)
8-10 medium tortillas (flour or corn)
2-3 small cans of Enchilada sauce (I like green, but your choice)
Lite shredded cheese blend
1 pkg Corn (Frozen or Canned)
1lb COOKED Meat of Choice (chicken, beef, pork)
1 Can Black Beans, drained
1 jar of Salsa (whatever flavor you like)
1 Bag of FROZEN BROWN RICE (approx 2Cups)
8-10 medium tortillas (flour or corn)
2-3 small cans of Enchilada sauce (I like green, but your choice)
Lite shredded cheese blend
Take all the ingredients, minus the tortillas and sauce and heat through in a saucepan. Taste and season with salt and pepper if you desire. For me, the salsa usually takes care of the flavoring.
Spray your casserole dish with Pam or non-stick spray. Take one can of Enchilada sauce and spread a layer on the bottom of the pan. Take the ingredients and fill tortilla with a few heaping spoonfuls of filling. Roll the tortillas to close and place in the pan. Repeat until all tortillas are filled and your pan is full. Pour the cans of Enchilada sauce over the enchiladas and sprinkle with cheese. Back at 375 degrees until cheese is melted and bubbly.
Spray your casserole dish with Pam or non-stick spray. Take one can of Enchilada sauce and spread a layer on the bottom of the pan. Take the ingredients and fill tortilla with a few heaping spoonfuls of filling. Roll the tortillas to close and place in the pan. Repeat until all tortillas are filled and your pan is full. Pour the cans of Enchilada sauce over the enchiladas and sprinkle with cheese. Back at 375 degrees until cheese is melted and bubbly.
