This is one of our favorite family dinners, I make it about every two weeks. It's great for leftovers, and it is very filling. I use the recipe off of the can of enchilada sauce, but of course I make some changes, because I love adding more to it!
Here is my recipe, I use the Old El Paso Enchilada Sauce and the recipe is on the back of the can.
4.) Then place the enchiladas in a greased 13x9 pan and pour the rest of the enchilada sauce on them. Then sprinkle with the remaining cheese.
5.) Cover and bake at 375 degrees for 15-20 minutes.
As a side dish, I make rice and refried beans.
2 C. Brown Rice (Here's where I sneak in some healthy food, you can use white rice if you prefer.)
2 Cans of Stewed Tomatoes (Puree them in a blender with a small amount of the juice)
1 1/2 C. Chicken Broth (Rather than water I use Chicken broth to add flavor)
2 T. Fresh or Dried Chopped Cilantro
2 tsp. Chopped Garlic
2 T. Olive Oil
1/2 Medium Red Onion Chopped
1.) In a frying pan, on high heat, brown the olive oil, onions, garlic, and cilantro. When the mixture gets warm, add the rice and brown for a few minutes.
2.) Once the rice has browned, add the chicken broth and pureed tomatoes. Stir and put the cover on.
3.) Turn the heat down to a low simmer, and leave the rice alone! It will finish cooking in about 10-15 minutes. All of the liquid should evaporate. If you stir while it's still cooking, it will get mushy!
This recipe was shared by a wonderful person named Leslie!
I hope your family enjoys this recipe as much as mine does!