Flour tortillas filled with meat, rice, and cheese, folded and topped with enchilada sauce before being baked
6 large servings
1 can refried beans (or about 1 1/2 cups homemade refried beans)
1/3 cup rice, cooked with 1/2 cup water according to package instructions (1 cup cooked rice total)
12 ounces cheese, shredded (3 cups shredded)
3/4 cup chicken or beef*
6 large flour tortillas
1 can (15 oz.) enchilada sauce
1 can cream of chicken soup (or about 1 1/2 cups homemade cream of chicken soup)
sour cream, for serving
1. Spread each tortilla with refried beans, using all of the beans evenly.
2. In mixing bowl, combine the rice, 2 cups of the cheese, and the meat. Spoon the filling mixture evenly onto tortillas as one would for burrito filling (down the center). Fold tortillas around filling, tucking the ends (like burritos).
3. Spread a little enchilada sauce in the bottom of a greased 9 x 13 baking dish. Lay folded tortillas in bottom. Sprinkle the remaining 1 cup of cheese on top.
4. Warm the remaining enchilada sauce with the cream soup, stirring to remove lumps. Pour over casserole and bake at 350 degrees for about 40 minutes, until hot and bubbly. Serve with sour cream.
*For chicken, I use cooked cubed chicken (usually leftover chicken, chopped up). For beef, I use leftover taco meat or fry up some meat like I would for taco salad. (Fry meat with green pepper, onion, and garlic; drain grease; season with cumin, chili powder, hot sauce, pepper, and salt.)
This recipe is from guest chef Judee L. who created this recipe which is a favorite with her family, and often-requested!
I love this easy enchilada casserole recipe! I first tried it a few years ago when my mother-in-law made it for us. I asked for her recipe, and have been making it ever since! It's fun to assemble, and great for making in advance (just bake when needed)! It's also a great use of leftover beef or chicken meat. My rating: 10/10