Ingredients
6 cups enchilada sauce
3 Tbsp. ground cumin
2 Tbsp. canola oil
6 cups chopped onion
2 (15-oz.) cans of black beans, rinsed and drained
2 (7-oz.) cans of mild chopped green chilies
6 cups long grain rice, cooked
1 1/2 cups fresh cilantro, chopped
48 small flour tortillas
1 1/2 lbs. Monterey Jack cheese, shredded
1 1/2 lbs. sharp cheddar cheese, shredded
Instructions
- Preheat oven to 350°F.
- Combine enchilada sauce and cumin in a bowl and set aside.
- Heat oil in a stock pot over medium heat. Add onions and cook 10 minutes or until golden and tender. Stir in the beans and green chilies and remove from heat.
- Stir in rice and cilantro until just blended.
- Spoon 1 1/2 cups enchilada sauce per pan in the bottom of two 20 x 12 x 2-in. hotel pans.
- Spoon 1/4 cup rice mixture on one end of each tortilla. Top with 2 Tbsp. Monterey Jack cheese, roll up and place in pan, seam side down. Repeat with remaining tortillas. Slowly pour the remaining sauce evenly over the enchiladas.
- Cover and bake for 20-25 minutes or until cheese in tortillas has melted slightly.
- Remove from oven and top with cheddar cheese. Bake, uncovered, for 10 minutes or until cheddar cheese melts.
Source
- Recipe and Photo: USA Rice
- Nutrition and Meal Pattern Analysis: Chef Rebecca Polson, CC, SNS
Related Recipes
