This simple Mexican dinner packs a big flavor punch from chili powder, jalapeño, and red enchilada sauce. It's a great weeknight meal that your whole family is sure to love.
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
1 cup cooked brown basmati rice or long-grain rice
1 cup fat-free sour cream
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) can black beans, rinsed and drained
1 jalapeño pepper, seeded and chopped
1 (19-ounce) can red enchilada sauce
12 (6-inch) corn tortillas
How to Make It
Preheat oven to 350°.
Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeño) in a large bowl. Spread 1/4 cup enchilada sauce in bottom of an 11 x 7-inch baking dish coated with cooking spray. Heat remaining enchilada sauce in a skillet for 2 minutes or until warm, and remove from heat. Dredge both sides of 6 tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over sauce in baking dish. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over bean mixture. Top with the remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese. Bake at 350° for 40 minutes or until bubbly.
Other reviewers are right...this is much easier than rolling enchiladas and just as tasty. I subbed fat free Greek yogurt for the sour cream. Like most CL recipes I try, I found that the spices weren't bold enough for me. Next time I make this, I will increase them, the green onion, and the jalapeno. The top did get a bit dry; it may be best to reserve much of the enchilada sauce for the top and pour it over after adding the cheese. I think it would be nice to add some roasted or sauteed veggies for more flavor (mushrooms, red peppers, corn, etc.).
Very good, very easy. This is so much quicker than rolling up enchiladas that I think this will be my preferred method from now on. I used green sauce instead of red, and used a bit more cheese on top, but otherwise followed the recipe and it turned out great. Served with CL chipotle mashed sweet potatoes.
My family LOVES this dish so it is now in the rotation because it is a lot easier than rolling up the corn tortillas for enchiladas. At first, I was afraid it would be too hot, but as long as I use mild sauce and I remove all the seeds and pulp from the jalapeno, it is perfect even for the kids. I use whatever cheddar or jack cheese I have on hand, and 'Light' not Fat-Free Cream Cheese. I save extra enchilada sauce to put on top, this makes sure it does not get dried out. Did take longer than 30 minutes to bake.
I've made this recipe too many times to remember! I use frozen brown rice (that's been heated up) for ease and throw in both frozen corn and a few frozen cooked shrimp (no need to defrost either) for extra taste and protein.
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