EASY CHEESY ENCHILADAS WITH SPANISH RICE
EASY CHEESE ENCHILADAS
Serves 2 Prep time: 10 mins Cook time: 15 mins
INGREDIENTS
1 packet Grain Trust Spanish Rice
6–8 corn tortillas
2 cups shredded Mexican blend cheese (or sharp cheddar and monterey jack)
1 can (10 oz) red enchilada sauce
1/4 cup diced yellow onion (optional)
1 Tbsp neutral oil
Garnish
Fresh cilantro
Sour cream or Mexican crema
Sliced radishes
Sliced jalapeños
DIRECTIONS:
Heat a small amount of oil in a skillet over medium heat and quickly pass each tortilla through for about 5 seconds per side. This softens them up so they don't crack when you roll them.
Pour about 1/4 cup of the enchilada sauce into the bottom of a small baking dish to prevent sticking.
Dip a tortilla into the remaining sauce, then fill it with a generous pinch of cheese and a few diced onions. Roll it tightly and place it seam-side down in the dish. Repeat until the dish is full.
Pour the rest of the sauce over the top and sprinkle with the remaining cheese. Bake at 375°F for about 10–12 minutes, or until the cheese is bubbly and starting to brown.
While the enchiladas bake, cook the Grain Trust Spanish Rice according to the packet instructions.
Plate the enchiladas alongside a mountain of the Spanish rice. Top with a dollop of sour cream, cilantro, and radishes for some crunch.