Quick & Easy

[Guest guest]

This is my recipe which I created out of necessity. It is quick to put

together and takes under an hour to cook. For me that is quick and easy:

 

* Exported from MasterCook *

 

Cheesey Icebox Enchiladas

 

Recipe By : Risa Golding

Serving Size : 4 Preparation Time :0:20

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ENCHILADAS

1/2 medium onion -- sliced

2 scallions -- sliced

2 plum tomatoes -- seeded/diced

3 oz washed spinach leaves -- press out water*

leftover refried beans

water

4 large flour tortillas

1 cup monterey jack cheese -- shredded

1/2 cup farmer cheese or queso blanco -- cut in small

dice

1 8 oz can tomato sauce -- no salt added

chili powder -- for sprinkling

tsp salt

FOR RICE

1 cup white rice

2 cups water or broth

1 tsp salt

 

For enchiladas: Preheat oven to 350°F.

 

Heat a nonstick skillet. Spray with cooking spray (away from heat).

Saute onion, scallion and tomatoes together until tomatoes let go of

some juice and the vegetables are soft. Add water and spinach. Cover and

cook for 2 minutes until spinach is wilted. Sprinkle with salt. Mix

together and remove from heat. Set aside.

 

In another nonstick skillet over medium heat, heat each tortilla until

flexible.

 

To cook rice: Pour water, rice and salt in large microwaveable

container. Cover with paper towels. Cook on HI for 15 minutes. Remove

from microwave and let stand. After 5 minutes, remove paper towel and

fluff rice. Set aside.

 

To assemble enchiladas: Make an assembly line - refried beans,

tomato-spinach mixture, farmer cheese, monterey jack cheese nad 13x9

inch pan (sprayed with cooking spray). Take a tortilla. Spread 1/4 of

the refried beans over it. Top one end of the tortilla with some of the

vegetable mixture, top with 1/4 of the farmer cheese, 1/4 of the

monterey jack cheese. Sprinkle with some chili powder, if desired. Roll

the tortilla up, tucking sides in as you go, and place in 13x9 pan

seam-side down. Continue with all the tortillas until all remaining

ingredients are finished. Cover the enchiladas with tomato sauce and

sprinkle with chili powder. Bake at 350°F for 15 minutes until cheeses

are melted. Serve immediately over the rice. Serve a salad on the side

if you wish.

 

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NOTES : * 3 oz of spinach leaves is about 1/3 of a 10 oz bag of spinach.

 

A great way to use up leftovers and little bits of stuff left in the

refrigerator. That is how this recipe came about. I didn't know what to

do for dinner and saw I had refried beans and spinach in the

refrigerator. Of course, you can use whatever veggies you have on hand.

I happen to have tomatoes, spinach and onions. You may have broccoli,

whatever. It works.

 

 

RisaG