Friday, May 13, 2011

Enchiladas! Ole!

I got this recipe from my daughter a few months ago. My husband loves anything Mexican so I make it often. It's easy and delicious! I didn't have the beans or cilantro but it was still yummy. I did have sliced black olives to add to the top.

2 tsp. olive oil
1 small white onion, chopped
1 tbs fresh chopped garlic
2 cans Rotel
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp oregano
fresh ground pepper to taste
1/4 cup chopped fresh cilantro
1 bag Vigo Mexican rice
1 15 oz can black beans, rinsed & drained
1 can whole kernel corn, drained
package of corn tortillas
2 c. bag of sharp cheddar cheese
Preheat oven to 350
Make rice, combine with beans and corn and set aside. Heat oil and saute onions for 5 minutes or until softened. Add garlic and cook for a minute longer, but don't brown the garlic. Add tomatoes and seasonings, cook for a few minutes longer. Stir in
cilantro. Warm tortillas to make them easier to roll. Spread 1/2 cup sauce in bottom of pan. Fill tortillas with bean & rice mixture & add cheese. Fold over and place fold side down. Pour remaining sauce over top and bake uncovered for about 15 minutes. Sprinkle on remaining cheese and bake another 5 minutes. Serve with sour lean. Delish!

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