Enchiladas


This is a good recipe to use the Mexican filling from this cookbook.  We liked the beans and rice in the enchiladas – I usually keep extra cooked rice in the freezer, and I used it for this recipe.  That made assembling the enchiladas very quick right before lunch, and I could tuck it in the oven while I made a salad to go with it.
I had my doubts about the topping sauce, but we liked it – and it was just the right consistency.  I used refried beans with chilies added, you can use plain ones, and the salsa can be as hot as your family likes.                
Enchanting Enchiladas
  1            Cup  Flexible Mexican Filling, Defrosted -- if frozen
  4           Large  Flour Tortillas -- 10-12"
  16         Ounces  Canned Refried Beans
     1/2    Cup  Rice -- cooked
  16         Ounces  Salsa -- mild or hot
     1/3    Cup  Sour Cream
  2           Tablespoons  Mayonnaise
     1/2    Cup  Shredded Cheese -- Taco style, mexican blend or cheddar cheese
Preheat oven to 350°.  Spray a 13 x 9" glass or ceramic baking dish with cooking oil spray.
Place the mexican filling in a small microwave safe bowl and cover it with a paper towel  Microwave on high until just warm, about 2 minutes.  Set aside.
Assemble the enchiladas by placing 1/4th of the filling in the center of each flour tortilla, then spoon 1/4th of the beans and 2 tablespoons of the rice over the meat mixture.  As you fill each tortilla, fold it up, tucking in one end burrito-style and place it; seam side down, in the prepared baking dish.
Stir the salsa, sour cream and mayonnaise together in a bowl and pour evenly over the enchiladas.  Cover the pan with aluminum foil and bake until the sauce bubbles, about 25 minutes.
Remove the pan from the oven, uncover it, and sprinkle the cheese evenly over the enchiladas.  Bake, uncovered, until the cheese melts, about 3 minutes.
Use a spatula to place an enchilada on each place.
  "Cheap, fast, good"
Per Serving : 441 Calories; 15g Fat (31.2% calories from fat); 10g Protein; 66g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 887mg Sodium.  Exchanges: 4 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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