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Round 2 Recipe - Burrito Enchiladas (Sandra Lee)

Round 2 Recipe - Burrito Enchiladas (Sandra Lee)

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Round 2 Recipe - Burrito Enchiladas (Sandra Lee)

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Ingredients:

Serving

1 1/2 cups leftover zesty rice salad
1/2 cup leftover steak cerveza, sliced into thin strips
1 cup shredded jack cheese, divided
1 tsp chili seasoning
1 (10-oz) can enchilada sauce, divided
1 tbsp freshly chopped cilantro leaves
8 corn tortillas, room temperature
1/2 cup sour cream , for serving, optional
1 tbsp canola oil
1 tbsp chopped garlic
1 1/2 cups long- grain white rice
2 1/4 cups water
1 tbsp chili seasoning
salt and freshly ground black pepper
1/2 medium red onion, diced
1 yellow pepper, diced
1 (14.5-oz) can red beans, drained and rinsed
1 tbsp white vinegar
1 tbsp freshly chopped cilantro leaves
1/2 medium red onion, diced
1 tbsp chopped garlic
2 tbsp lemon juice
1 (12-oz) bottle or can beer
2 tbsp white vinegar
2 tbsp chili seasoning
1 1/2 lb top round steak
oil , for grate

Directions:

Preheat oven to 350 degrees F.
In a medium bowl, combine rice, steak, half the cheese, chili seasoning, 2 tablespoons enchilada sauce, and cilantro. Evenly distribute the mixture between 8 tortillas and roll up.
Cover the bottom of an oven-proof baking dish with about a 1/4 cup of the enchilada sauce. Place rolled enchiladas in a single layer in the baking dish and top with the remaining enchilada sauce and cheese. Bake in the preheated oven until cheese melts and enchiladas are heated through, about 15 minutes.
Remove from oven and serve with sour cream, if desired.
Zesty Rice Salad:
Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool.
In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve with steak.
Steak Cerveza:
In a resealable plastic bag combine onions, garlic, lemon juice, beer, vinegar and chili seasoning. Massage the back to mix the ingredients. Place the steak into the bag, squeeze the air out and seal. Marinate in refrigerator for at least 4 hours, or overnight but no more than 18 hours.
Set up grill or grill pan over medium-high heat. Oil grate when ready to start grilling. Let steaks stand at room temperature for 20 to 30 minutes before grilling. Remove steak from marinade. Place on hot, oiled grill and cook 4 minutes per side for medium rare (145 degrees F). Pour the marinade into a large skillet over medium heat. Reduce by a half or until thickened, about 10 to 15 minutes
Transfer steaks to a cutting board and let rest for 5 minutes before cutting. Slice steak across the grain and serve with Zesty Rice Salad and reduced marinade.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1146.47 Kcal (4800 kJ)
Calories from fat	390.2 Kcal
		% Daily Value*
Total Fat	43.36g	67%
Cholesterol	218.39mg	73%
Sodium	1621.26mg	68%
Potassium	999.91mg	21%
Total Carbs	99.81g	33%
Sugars	6.17g	25%
Dietary Fiber	11.63g	47%
Protein	87.6g	175%
Vitamin C	101.9mg	170%
Vitamin A	0.1mg	2%
Iron	10.1mg	56%
Calcium	613mg	61%

Amount Per 100 g
Calories	155.25 Kcal (650 kJ)
Calories from fat	52.84 Kcal
		% Daily Value*
Total Fat	5.87g	67%
Cholesterol	29.57mg	73%
Sodium	219.54mg	68%
Potassium	135.4mg	21%
Total Carbs	13.52g	33%
Sugars	0.83g	25%
Dietary Fiber	1.57g	47%
Protein	11.86g	175%
Vitamin C	13.8mg	170%
Iron	1.4mg	56%
Calcium	83mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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