Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
In a sauté pan over medium-high heat, combine
Unsalted Butter (2 Tbsp)
,
Water (2 cups)
, and
Diced Tomatoes (1 can)
and bring to a boil. Stir in the
Spanish Rice (1 pckg)
and cook according to the package directions.
Step 3
While the rice cooks, in a large skillet, heat
Oil (1 Tbsp)
and brown
Ground Beef (1 lb)
over medium-high heat until it is no longer pink, about 5 minutes.
Step 4
Once browned and cooked, drain the meat juices and fat from the pan. Stir in cooked Spanish rice mix and
Enchilada Sauce (1 can)
.
Step 5
Put about 1/2 cup of the beef and rice mixture in the middle of each
8-Inch Flour Tortillas (6)
and top with 1 Tbsp of
Shredded Mexican Cheese Blend (2 cups)
. Roll up and place in a non-greased 13x9-inch baking dish seam side down.
Step 6
Continue this process until you have finished all your tortillas.
Step 7
Top each tortilla with the remaining
Enchilada Sauce (1 can)
and the remaining shredded cheese. Bake uncovered until the cheese is melted and the inside is hot; about 10-15 minutes.
Step 8
Let the enchiladas set for 5-10 minutes at room temperature. Serve with
Fresh Cilantro (to taste)
and
Sour Cream (to taste)
on top.
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