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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I created these enchiladas to satisfy several picky eaters in our house, explains Stacy Cizek of Conrad, Iowa. They were an instant hit and are now requested at least once a week. I especially like that we can enjoy this meal twice by freezing half for a later (and busier) day. Ingredients:
1 pound ground turkey or beef |
1 envelope taco seasoning |
1 cup water |
2 cups cooked rice |
1 can (16 ounces) refried beans |
2 cups (8 ounces) shredded cheddar cheese, divided |
10 to 12 flour tortillas (8 inches), warmed |
1 jar (16 ounces) salsa |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.
2. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. baking dishes.
3. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
4. Bake one casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
5. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5-6 enchiladas each).
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