Enchiladas #3

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* Exported from MasterCook *

 

Salsa Rice Enchiladas

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Mexican/Southwestern

Rice

 

Amount Measure Ingredient -- Preparation Method

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1 24 oz. jar thick & chunky salsa

1 teaspoon chili powder

1 cup uncooked instant rice

1 15 oz. can black beans -- rinsed & drained

6 6-8-inch flour tortillas*

1/4 cup Cheddar cheese -- shredded

1/4 cup Monterey Jack cheese -- shredded

 

Heat oven to 375 degrees F. Spray rectangular baking, 11x7x1 1/2-inches,

with cooking spray.

Heat 1 1/2 cups salsa and the chili powder to boiling in a 2-quart

saucepan. Stir in rice, remove from heat, and cover and let stand for 5

minutes. Stir in beans.

Spread 1/2 cup of the salsa in baking dish. Dip tortillas into additional

salsa; spoon about 1/2 cup rice mixture onto one side of each tortilla. Roll up

tortillas and place seam side down on salsa in baking dish. Spoon remaining

salsa over tortillas. Sprinkle with cheeses.

Bake, uncovered, 15-20 minutes or until salsa is bubbly and cheese is

melted.

 

 

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NOTES : * Option: Use one of the new types of flavored tortillas: garden

vegetable, habanero & jalapeno, jalapeno & cilantro, etc.

* Exported from MasterCook *

 

Three Bean Enchiladas

 

Recipe By : Southern Living

Serving Size : 6 Preparation Time :0:00

Categories : Beans Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup dried kidney beans

1/2 cup dried navy beans

1/2 cup dried pinto beans

6 cups water

2 cloves garlic

1 small onion -- quartered

1 4.5 oz can chopped green chiles -- undrained

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

2 10 oz cans enchilada sauce

12 6-inch corn tortillas

vegetable cooking spray

1 cup shredded Monterey jack cheese

 

Sort and wash beans. Place in a Dutch oven and cover with water 2 inches

above beans. Bring to a boil, cover, and cook 2 minutes. Remove from heat and

let stand one hour.

Drain beans and return to Dutch oven. Add 6 cups water; bring to a boil.

Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans,

reserving 1/4 cup cooking liquid.

Position knife blade in food processor bowl. Drop garlic through food

chute with processor running and process about 3 second or until minced. Add

onion; pulse 3 times or until coarsely chopped. Add reserved 1/4 cup cooking

liquid, beans, chiles, and next 3 ingredients. Pulse 3 times or until mixture

is chunky.

Cook enchilada sauce in a small skillet over low heat until thoroughly

heated. Dip each tortilla in warm sauce to soften. Spoon about 1/3 cup bean

mixture down center of each tortilla. Roll up tortillas and place, seam sides

down, in a 13x9x2-inch baking dish coated with cooking spray. Pour remaining

sauce evenly over enchiladas.

Cover and bake at 350 ° for 20 minutes or until enchiladas are thoroughly

heated. Top with cheese; bake, uncovered, an additional 5 minutes or until

cheese is melted.

 

 

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* Exported from MasterCook *

 

Zucchini Enchiladas

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons margarine

4 tablespoons flour

2 teaspoons chili powder

2 cups milk

1 cup cheddar cheese -- grated

1 cup Monterey jack cheese -- grated

2 cups zucchini -- diced

2 tablespoons vegetable oil

1 cup onion -- chopped

2 green chilies -- minced

2 cloves garlic -- minced

16 corn tortillas

3 cups tomatoes -- diced

 

Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish and

set aside.

In small saucepan, melt margarine and stir in flour and chili powder to

make a thick paste. Gradually add milk a little at a time, whisking well after

each addition. Add both cheeses and heat gently until melted.

Steam zucchini until just tender, about 10 minutes. Heat oil in a skillet

over medium heat and cook onion, green chiles, and garlic until limp, 3-5

minutes. Add zucchini and two-thirds of the sauce. Toss gently to coat. Spoon

filling into each tortilla and roll, placing seam side down in baking pan.

Spoon remaining sauce over all and sprinkle with tomatoes. Bake for 30 minutes

until hot and bubbly.

 

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