Enchiladas with beans and rice

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 405.9
  • Total Fat: 16.0 g
  • Cholesterol: 56.8 mg
  • Sodium: 711.5 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 21.3 g

View full nutritional breakdown of Enchiladas with beans and rice calories by ingredient


Introduction

To further reduce calories, use ground chicken or ground turkey and reduce cheese by half. You can increase the amount of rice and reduce the amount of meat as well. To further reduce calories, use ground chicken or ground turkey and reduce cheese by half. You can increase the amount of rice and reduce the amount of meat as well.
Number of Servings: 18

Ingredients

    2 Tablespoons Minced, Fresh Garlic
    2.5 pounds Ground beef, extra lean - 7% fat or less
    1/2 cup chopped Onions, raw
    4 cups cooked Royal Authentic Basmati Rice, 1/4 cup yields 3/4 cup cooked rice
    3 cups Refried Beans Old El Paso
    3 cups Enchilada Sauce
    18 Fajita size flour tortilla (about 6 inches diameter)
    2 teaspoons Cumin (ground)
    1 teaspoin Chili powder
    1 tablespoon Onion powder
    1 tablespoon Garlic powder
    4 cups Kraft Mexican Style 4 Cheese Blend (2% Milk)

Directions

IN large electric skillet, brown meat, rice, onion, garlic and all spices. After browned, add refried beans and stir well. Add 1 cup enchilada sauce - heat through.

Put thin layer of enchilada sauce in bottom of metal or glass pan (NOT ALUMINUM - WILL LEACH INTO FOOD).

Fill each tortilla with about 1/2 cup of mix. Roll and place in pan on top of enchilada sauce.

Top the rolled tortillas with rest of enchilada sauce and sprinkle on the cheese. Cover with foil, bake at 350 for 40 minutes.

Remove foil and bake an additional 20 minutes. If need to brown the cheese, broil for another couple of minutes.

Number of Servings: 18

Recipe submitted by SparkPeople user NRVLAURA.