Easy Enchiladas

Tonight I was hoping to have chicken and rice enchiladas, but the rotisserie chicken I got from Publix the other day wasn't thawed out enough. So it goes back in the fridge and we go to plan B. I had cooked extra rice last week and put 2 cups cooked rice into a plastic storage container and in the fridge it went. I had a can of Great Northern beans and decided we were going to have rice and bean enchiladas. But lo and behold, no red enchilada sauce. So off to the internet I went searching for an easy recipe for which I hoped to have all the ingredients...I found this one on the foodnetwork website. This is not the recipe I have made in the past but it turned out okay. I added about a tablespoon of vinegar just because I like that tangy note on the back of my tongue. But if you don't like that, just follow the recipe Emeril so graciously provided.









Easy Rice and Beans Enchiladas

• 2 cups cooked brown rice
• 1 16 oz can beans (anything you have in the pantry will work), drained and rinsed
• 1/2 cup enchilada sauce (see above for the link to the recipe or below)
• salt and pepper to taste
• 8 corn tortillas
• shredded cheese (we have 2% Kraft Cheddar Cheese on hand from a recent sale, so that is what I used, but by all means, use whatever cheese your family likes)

1. Preheat oven to 350 degrees F. Spray an 8x8 casserole pan with non stick cooking spray, set aside.
2. Prepare the corn tortillas by wrapping them in a dish towel and nuking in the microwave for about 90 seconds, carefully remove and keep wrapped in towel, set aside.
3. In large bowl, combine rice, beans and enchilada sauce. Season with salt and pepper. Unwrap one tortilla and sprinkle 2 tablespoon cheese in down center. Spoon about 1/4 cup rice and beans mixture over cheese. Carefully roll up and place seam side down in casserole dish. Repeat with rest of tortillas and mixture and cheese. I had some rice and beans leftover. Yummy snacking with chips later!
4. Pour about 1 to 1-1/2 cup of enchilada sauce over the rolled tortillas. Then sprinkle with rest of cheese. Bake at 350 for 25-30 minutes until edges of tortillas are slightly golden. Serve with sour cream and guacamole!

Emeril's Easy Enchilada Sauce recipe:

• 3 tablespoons vegetable oil
• 1 tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken stock
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.