I’m usually all for the standard chicken enchilada recipe. But today I wanted to try something a little different. And These Bean Rice and Cheese enchiladas are the way to do them different!
This is a perfect, leftover meal if you’ve picked up some mexican takeout, or have make a batch of 5-minute spanish rice. But even if you’re whipping this all up, and use my recipe, your rice will be done by the time your enchilada sauce is ready.
And trust, me you’re going to want to make this enchilada sauce. Beats canned any day!
The enchilada sauce is a quick and easy one, just some tomato sauce, chili powder and other seasonings along with a little flour to thicken it up. Let it simmer for about 10 minutes and its ready.
And like I said, if you start off your spanish rice in the rice cooker they’ll be done at the same time. Just cook your rice with some chicken broth, a little tomato paste and some el pato tomato sauce and its good to go!
8ozel pato tomato sauceregular tomato sauce if you want it non-spicy
FOR THE ENCHILADAS
8ozshredded cheddar cheese
FOR THE RICE
Add rice, chicken broth, tomato sauce, tomato paste, and salt in the rice cooker and turn on.
FOR THE ENCHILADA SAUCE
While the rice is cooking, Preheat oven to 350 F. Then in a pan on medium heat. Add olive oil with minced garlic and onion. Cook for about 2 minutes
Stir in flour and chili powder until a paste forms. Add in Chicken broth and tomato sauce. Stir in cumin, oregano and salt; simmer for 10 minutes. Optionally, you can blend at the end, for a smoother texture.
FOR THE ENCHILADAS
With enchilada sauce in a pan on low heat, dip a tortilla in the sauce for about 10 seconds to soften up. Add rice, beans and a cheese (portions up to you); roll up and place in a 13×9 baking dish.
Repeat previous step until baking dish is full. Top with remaining enchilada sauce (more or less to taste) and a healthy portion of shredded cheese. Bake for about 10 minutes until cheese is melted and bubbly. Serve and enjoy!