Sour cream, chopped green onions, cilantroas desired
Directions
In a large skillet heat oil over medium.
Add onions, garlic, peppers and sauté until soft and fragrant.Stir in corn, rice, tomato, beans and spices.
Cook just until hot, remove from heat.
Filling can be frozen up to 4 months in convenient 2 cup (500 mL) portions to use as required.
Red Sauce (Fast Enchilada Sauce)
Place salsa and tomato paste in a blender or use an immersion blender and whir until smooth. Set aside.
Alternatively, you can use 1 cup (250 mL) ready-to-serve enchilada sauce.
To Make Enchiladas
Preheat oven to 400°F (200°C).
Spoon 1/2 cup (125 mL) Bean & Rice filling onto a warmed corn tortilla and roll around filling.
As you roll the enchiladas, place “snuggly” next to each other in an oven proof casserole or deep skillet, just large enough to hold the number of tortillas being filled.
Pour red sauce over tortillas and cover with shredded cheese.Bake in preheated oven until cheese is bubbly, about 15 minutes.
Serve with sour cream, and chopped green onion and cilantro if desired.
tips
This recipe makes 7 cups (1.75 L) of filling.
When handling jalapeno peppers, wear latex or rubber gloves as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.
Warm the corn tortillas for easier rolling. Place 4-6 tortillas between 2 damp paper towels, then place on a microwave safe plate. Microwave for 30-45 seconds or until heated through. Wrap in a cloth or tortilla keeper until ready to use.
Sour cream, chopped green onions, cilantro (as desired)
1
In a large skillet heat oil over medium.
2
Add onions, garlic, peppers and sauté until soft and fragrant.Stir in corn, rice, tomato, beans and spices.
3
Cook just until hot, remove from heat.
4
Filling can be frozen up to 4 months in convenient 2 cup (500 mL) portions to use as required.
5
Place salsa and tomato paste in a blender or use an immersion blender and whir until smooth. Set aside.
6
Alternatively, you can use 1 cup (250 mL) ready-to-serve enchilada sauce.
7
Preheat oven to 400°F (200°C).
8
Spoon 1/2 cup (125 mL) Bean & Rice filling onto a warmed corn tortilla and roll around filling.
9
As you roll the enchiladas, place “snuggly” next to each other in an oven proof casserole or deep skillet, just large enough to hold the number of tortillas being filled.
10
Pour red sauce over tortillas and cover with shredded cheese.Bake in preheated oven until cheese is bubbly, about 15 minutes.
11
Serve with sour cream, and chopped green onion and cilantro if desired.
12
This recipe makes 7 cups (1.75 L) of filling.
When handling jalapeno peppers, wear latex or rubber gloves as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.
Warm the corn tortillas for easier rolling. Place 4-6 tortillas between 2 damp paper towels, then place on a microwave safe plate. Microwave for 30-45 seconds or until heated through. Wrap in a cloth or tortilla keeper until ready to use.
