Sweet Belated Sunday- Green Enchiladas
November 26, 2012 § Leave a comment
Quick and easy
Green Beef and Rice Enchiladas
1 package Spanish style rice
1 lb. ground beef
1 package taco seasoning
1 small onion (chopped)
1 can chopped green chilies
Pinch of red pepper flakes
1 large can green enchilada sauce (28 oz)
8 large soft tortillas
2 cups + 1/2 cup Monterrey Jack cheese
Preheat oven to 375 degrees. In a large skillet, make Spanish rice according to directions on the box. Meanwhile, cook ground beef until no longer pink. Add taco seasoning and let simmer for 2-3 minutes. Drain. Add chopped onion, green chilies, and red pepper flakes. Heat through. (If you prefer soft onions, you can cook them until translucent before adding them to the beef.) Once rice is completely cooked, add ground beef mixture to the rice. Stir until well combined. Distribute beef/rice mixture evenly into 8 tortillas. Distribute the two cups of cheese evenly in each tortilla on top of beef/rice mixture. Roll tortillas and place side by side in a greased 9 x 13 glass dish. Pour enchilada sauce over enchiladas. Sprinkle with remaining 1/2 cup of cheese. Bake in preheated oven, uncovered, for 25 minutes or until exposed edges of enchiladas are crispy and cheese/sauce is bubbling.
Not real spicy, but has a bit of a kick to it since green sauce is used. Makes 8 enchiladas.