Spanish Rice Beef And Cheese Enchiladas

Ingredients For Spanish Rice Beef And Cheese Enchiladas

1 lb ground beef

1/2 lg onion

4oz mild green chilies-undrained

8oz tomato sauce

3 tsp chili powder

3 Tbsp tomato paste

14.5 oz. diced tomato undrained

2 dash cayenne pepper

1 c white rice

2 c water or chicken broth

10 soft flour tortillas

2-1/2 c mild sharp shredded cheee divided

24 oz. can of enchilada sauce

Instructions:

In a skillet, brown Ground Beef. Drain off fat. Salt and pepper to taste. Add onion. Stir until onion is translucent. Transfer to a Bowl, and set aside.

Using the same skillet On med/High heat, pour 2 T oil in Skillet. Brown Rice in oil on med/ high heat. Once browned, lower heat. Add in Tomato paste, sauce,and diced tomatoes.

Also, add in chili powder and cayenne and mild green chilies. Stir to combined. Add back in Meat. Stir. Add in 2 c. water. Simmer on low until rice is tender.

place about 1/2 c. enchilada sauce on the bottom of a 13×9 casserole dish. Place meaty spicy Spanish rice in each tortilla then sprinkle a bit of cheese, and place seem side down. My 13x 9 dish holds 8 tortillas.

Pour sauce evenly over top and bake at 350 for 25 min. or until hot and bubbly.

Nutrition Information:

YIELDS: 10 | SERVING SIZE: 1 enchilada

Calories: 415 | Total Fat: 20g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 963mg | Total Carbohydrates: 39g | Dietary Fiber: 3g | Sugars: 4g | Protein: 18g | Vitamin D: 0.4mcg (2% DV) | Calcium: 215mg (16% DV) | Iron: 3.4mg (19% DV) | Potassium: 332mg (7% DV)

Frequently Asked Questions:

Can I use a different type of meat instead of ground beef?

Yes, you can substitute ground beef with ground turkey, chicken, pork, or even a plant-based alternative like crumbled tofu or tempeh for a vegetarian version of the enchiladas.

Is it necessary to use both tomato sauce and diced tomatoes in the recipe?

Using both tomato sauce and diced tomatoes adds depth of flavor and texture to the Spanish rice.

However, if you prefer, you can omit one of them or adjust the quantities based on your preference.

Can I make the enchiladas ahead of time and freeze them?

Yes, you can assemble the enchiladas ahead of time and freeze them before baking.

Wrap the assembled enchiladas tightly in plastic wrap or aluminum foil and store them in the freezer for up to 3 months.

When ready to eat, bake them directly from frozen, adding a few extra minutes to the baking time.

What can I use as a substitute for flour tortillas for a gluten-free version?

For a gluten-free version, you can use corn tortillas instead of flour tortillas.

Make sure to check the label to ensure they are certified gluten-free if you have a gluten intolerance or allergy.

How can I make this recipe vegetarian or vegan?

To make this recipe vegetarian, simply omit the ground beef and use additional vegetables such as diced bell peppers, zucchini, or mushrooms.

For a vegan version, use plant-based cheese and check the enchilada sauce to ensure it’s vegan-friendly.

Is there a substitute for white rice?

You can use brown rice or quinoa as a substitute for white rice for a healthier alternative with added fiber.

How can I make this dish vegetarian?

To make it vegetarian, you can replace the ground beef with cooked black beans, lentils, or meatless crumbles.

Additionally, use vegetable broth instead of chicken broth.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas for a gluten-free option.

Just make sure they’re soft and pliable, and adjust the baking time as needed.

Can I prepare this dish ahead of time?

Yes, you can assemble the enchiladas ahead of time and refrigerate them overnight.

Bake them the next day for a convenient meal.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.

Reheat them in the microwave or oven until heated through.

Can I freeze the enchiladas?

Yes, you can freeze the enchiladas before or after baking.

Wrap them tightly in plastic wrap and aluminum foil, and store them in the freezer for up to 3 months.

What type of cheese works best for this recipe?

Mild sharp shredded cheese like cheddar, Monterey Jack, or a blend of Mexican cheeses work well for this recipe.

Feel free to use your favorite variety.

Can I adjust the level of spiciness?

Yes, you can adjust the spiciness by adding more or less chili powder and cayenne pepper according to your preference.

How do I know when the enchiladas are ready to serve?

The enchiladas are ready when they’re hot and bubbly, and the cheese is melted and golden brown on top.

Let them cool for a few minutes before serving.