Baked Enchiladas with Spanish Rice

Kick off the weekend with this delicious, no-fuss dish that will leave your family full and happy.

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Enchiladas
1 pound ground beef
1 small onion (white, yellow or sweet), chopped
1 dry pack taco seasoning
1 can (4.5 ounces) chopped green chilies, divided
1 can cream of chicken soup
1 cup sour cream
8-inch flour tortillas
2 cups (Mexican-style blend, Cheddar or Monterey Jack) cheese, shredded

Optional toppings:
Pico de Gallo: Click here for recipe
Sliced avocado
Lime wedges
Cilantro, chopped

Heat oven to 375°F.

In a large skillet, brown meat until slightly crumbled. Add onions. Cook until softened, and add taco seasoning and half of the green chilies.

In a medium sized bowl, stir remaining green chilies, cream of chicken soup and sour cream using a spatula until combined.

Pour half of the sour cream mixture into a greased baking dish. Place a tortilla in a far side of the baking dish, filling in the middle with the beef mixture, then rolling until seam-side down to the furthest left. Continue until dish is filled, and all beef mixture is used.

Top with remaining sour cream mixture and cheese.

Bake for 30-35 minutes until browned on top. Let cool for 5 minutes before serving.

Rice
2 Tablespoons butter
1 1/2 cups white long grain rice
2 cloves garlic, minced
3 cups chicken broth + 1 cup on reserve
1 can RO*TEL tomatoes with green chilies
1 teaspoon paprika
1 teaspoon chili powder
salt and pepper to taste

In a large skillet, heat butter until melted on medium heat. Stir rice and garlic, and cook for 3 minutes.

Stir in remaining ingredients (except salt and pepper) until combined, bringing to a low boil. Reduce heat, cover, and cook at a simmer, stirring occasionally until rice is fluffy (add remaining chicken broth as needed to prevent sticking). Salt and pepper to taste.

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