Remember last week when I said not to worry about all the Loaded Spanish Rice you had left over?  This is why.  You’re going to take all those leftovers and use it to stuff your enchiladas.

Leftover Enchiladas Ingredients:
Loaded Spanish Rice
Green Enchilada Sauce
Flour Tortilla Shells
Shredded Cheese

Line the bottom of your pan with Green Enchilada Sauce (I use either a 9×13 pyrex or some equivalent sized of a foil pan). Stuff your tortilla shells with a generous helping of Loaded Spanish Rice and top with shredded cheese.  Roll the tortilla shell and place in pan.  Depending on pan size, you should be able to fit 6-8 enchilada rolls.  Once the pan is full, pour the remaining enchilada sauce on top and cover with shredded cheese.

Bake at 350 degrees for 45 minutes or until cheese is melty on top.

The attached picture is not the best judge of what these enchiladas should look like.  I was in a rush and didn’t let them bake long enough.  They were only warmed through and not as gooey as I would have liked them 😦

I’ve also discovered that pre-shredded cheese doesn’t melt will in these types of recipes.  For enchiladas, you’re better off just grating your own.

Top with hot sauce of your choice, sour cream, ranch dressing, or nothing.  It’s all good!

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