This Bean Rice and Cheese Enchilada is an awesome way to change up enchilada night. With a from scratch enchilada sauce and quick rice cooker spanish rice recipe all in one!
8ozel pato tomato sauceregular tomato sauce if you want it non-spicy
1/2tspsalt
FOR THE ENCHILADAS
8corn tortillas
15ozpinto beanscanned
8ozshredded cheddar cheese
Instructions
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 13x9 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!