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.

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One response to this post.

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

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