Cheese Enchiladas, Mexican Rice, and Pinto Beans

Dinner By Lynden

Cheese Enchiladas

36 corn tortillas

2 lbs. shredded cheddar cheese

2 lbs. velveeta shreds cheese

4 cans Gebhardt enchilada sauce

Chili powder

Enchilada seasoning

In a skillet put about an inch of water on to a very low boil. In this water, mix in about 2 tablespoons of chili powder and 2 tablespoons of enchilada seasoning. In a bowl to the side mix together the two types of cheese. Pour enough sauce into the bottom of a 9x13 pan to cover the bottom. Put tortillas one at a time into the water and chili powder mix for about 4 seconds, take out and immediately roll about 4 tablespoons worth of the cheese mixture and place in the pan. Place rolled enchiladas right up next to each other in the pan and once the pan is full, pour more sauce over the top and then cover with cheese. This recipe makes about 2 pans worth since I made it for a large group. Bake at 350 for about 20-30 minutes or until the top of the cheese is slightly browned. 

Mexican Rice

1 cup rice

1 small can of tomato sauce + enough chicken stock to equal 2.5 cups of liquid

frozen peas, carrots, and corn mix

salt

pepper

garlic powder

cumin

chili powder (to taste)

Saute some very small onion pieces (about 1/4-1/3 C) in a skillet with oil (about 1-2 T) Put rice in oil when onion is ready. Add spices and frozen veggies. Coat rice with oil, then add liquid. Bring to a boil, then lower heat, cover and cook according to rice instructions - about 20 minutes. 

Beans

1 large can of pinto beans
1 can rotel
1 handful of chopped cilantro
salt to taste
enchilada seasoning to taste

pour beans into a sauce pan. Add cilantro and rotel. Mix together and season to taste. Once the beans are heated through, serve and enjoy!