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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Preparation Time: 2:07 This may be made without the brown rice; use 5 cups
mashed cooked and drained beans instead. The sauce can also be used in
other Mexican recipes.
To make the enchilada sauce combine all ingredients in a saucepan and cook,
stirring constantly, until the mixture boils and thickens, about 7 minutes.
Preheat the oven to 350 degrees. Spread 1 cup of the enchilada sauce in the
bottom of a covered casserole dish. Take one tortilla at a time and spread
some beans, rice, and scallons down the center. Roll up and place
seam-side-down in the casserole dish. Repeat until all ingredients are
used. Pour the remaining enchilada sauce over the rolled-up tortillas,
cover, and bake for 30 minutes.
From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan
to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80Ă¡
| Ingredients:
12 Tortillas; * see note
3 Cup(s) Pinto beans, canned; rinsed
2 Cup(s) Unrefined vegetable oil, as needed
1 Cup(s) Green onions; chopped
2 Cup(s) Tomato sauce; ** see note
3 Cup(s) Chicken bouillon powder
1/4 Teaspoon(s) Cn red kidney beans, drained
1/2 Teaspoon(s) Onion powder
3 Tablespoon(s) Tortillas
4 Tablespoon(s) Cornstarch; *** see note |
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