The last time I made these I found myself salsa dancing very badly around the kitchen while singing, "La Cucaracha". Of course I only know the La Cucaracha line so the rest of the words become do, do, do, do, do, do, do. I didn't realize Gabe and Maddie were watching me until Gabe yelled, "Nice dance moves, Mommy!". And that Gabe-man, is why you were my favourite child for about a minute!
Seriously, these are really delicious and easy to make. They take a bit of time because you need to make the components and then assemble but the trick is to double the recipe, make two batches (which adds about 5 minutes) and freeze one or two entire pans. The recipe comes from a forum for wedding planning and new moms I used to frequent. A lot of my "Fake Friends", as my husband Greg calls the ladies (and gents!) on there, are excellent cooks!
WB Enchiladas
1 can Refried Beans
2 cups Shredded Cheese
10 8 inch Tortillas
Enchilada Filling
1 lb Ground Beef
1 pkg Taco Seasoning
1 cup Water
2 cups Cooked Rice
Red Sauce
1 tablespoon Olive Oil
2 Garlic Cloves-minced
1 teaspoon Onion-minced
1/2 teaspoon Oregano
2 1/2 teaspoon Chili Powder
1/2 teaspoon Basil
1/4 teaspoon Cumin
1 teaspoon Parsley
1/4 cup Salsa
1 6 oz can Tomato Sauce
1 1/2 cups Water
Salt and Pepper
Make The Sauce:
Heat Oil in large sauce pan. Add Garlic, saute 1 minute. Add Onion, Spices, Tomato Sauce and Salsa. Mix well, then stir in Water. Bring to boil, reduce heat and simmer 15-20 minutes. Set aside.
Get your Rice on.
Make the Filling:
In a large skillet, brown Ground Beef. Drain. Stir in Taco Seasoning and Water. Bring to a boil and simmer uncovered for 5 minutes. Stir in rice and stir until liquid has evaporated.
Now, Assemble:
Spread 2 tablespoons Refried Beans, 1/4 cup Beef Mixture and 1 tablespoon Cheese down the center of each Tortilla. Roll it up and place it seam down in greased 9X13 inch pans. Top with the Red Sauce and more Cheese.
Bake at 350 degrees for 20-25 minutes. Serve hot with Salsa, Sour Cream and Cilantro.
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