Beef and Rice Enchiladas

Ingredients for filling:

1 pkg. (about 1 lb.) ground beef

1/4 onion, diced

2 cups fully cooked brown or white rice (I used brown)

2 T. chili powder

1 T. cumin

2 tsp. salt

2 tsp. garlic powder

1/2 tsp. cayenne pepper

1/2 cup water

10 tortillas


Ingredients for pepper-jack sauce:

2 T. butter

2 T. flour

1 cup milk

2 cups Pepper-Jack cheese, cubed or shredded

1/2 cup sour cream

1 small can of diced green chilies

1 & 1/2 tsp. each of pepper, salt, and garlic salt


Directions for filling:

1. Cook ground beef and onion in a large skillet and drain. Add rice and seasonings to the skillet, then stir in water and bring to a boil. Simmer just until absorbed, about 5 minutes.

2. Fill each tortilla with beef and rice mixture. Roll up and place  in a greased 13 X 9 casserole dish.


 Directions for pepper-jack sauce:

1. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes, stirring frequently.

2. Whisk in milk, bring to a boil and cook until thickened.

3. Remove from heat and stir in cheese until completely melted. Stir in sour cream, green chillies, and last 3 seasonings (you might need to add a little more milk or sour cream if sauce is too thick).

4. Pour sauce over tortillas and bake at 350 degrees for 20 minutes or until cheese is bubbly.


One response to this post.

  1. […] Lunch — Beef & rice enchiladas. […]


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