Enchiladarice Recipes

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ONE-POT ENCHILADA RICE RECIPE BY TASTY



One-Pot Enchilada Rice Recipe by Tasty image

Here's what you need: oil, minced garlic, red onion, bell pepper, tomato, water, rice, black beans, fresh cilantro, tomato sauce, chili powder, cumin, salt, pepper, shredded cheese, avocado

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 tablespoon oil
1 tablespoon minced garlic, minced
½ cup red onion, chopped
1 cup bell pepper, chopped
1 cup tomato, chopped
3 cups water
1 ½ cups rice
1 cup black beans
1 tablespoon fresh cilantro, chopped
1 cup tomato sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
½ cup shredded cheese, optional
½ avocado, cubed, for garnish

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
  • Add pepper and sauté 2-3 minutes or until peppers have softened.
  • Add tomatoes and sauté 1 minute.
  • Remove sauteed vegetables and set aside.
  • Pour water into the skillet and wait for it to come to a boil.
  • Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
  • Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
  • Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
  • Add cheese on top (optional).
  • Bake in a preheated oven for 20-25 minutes.
  • Allow to cool for 5 minutes.
  • Garnish with cilantro and avocado (optional).
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, Sugar 7 grams

ENCHILADA RICE



Enchilada Rice image

Enchilada Rice made with homemade enchilada sauce! Loaded with onions, black beans, corn, bell pepper and salsa. The perfect side dish!

Provided by Kelley Simmons

Categories     Side Dish

Time 35m

Number Of Ingredients 21

1 tablespoon extra virgin olive oil
1 onion (diced)
1 green bell pepper (diced)
3 garlic cloves (minced)
1/2 cup enchilada sauce (recipe follows)
1 cup black beans (rinsed and drained)
1 cup frozen corn (thawed)
1/2 cup salsa
3 cups brown or white rice (cooked)
1 tablespoon fresh cilantro (chopped)
salt and pepper
1 tablespoon extra virgin olive oil
1 tablespoon all purpose flour
1 cup chicken stock
2 tablespoons chili powder
1/2 teaspoon light brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon oregano
salt and pepper

Steps:

  • Heat oil in a large pot.
  • Add in onion and green pepper and sauté until tender, 3-4 minutes.
  • Add in garlic and cook for an additional minute.
  • Stir in enchilada sauce, black beans, corn, salsa, rice and cilantro.
  • Season with salt and pepper to taste.
  • Heat oil in a medium pot.
  • Add flour and stir for one minute.
  • Stir in the seasoning.
  • Slowly whisk in stock. Simmer for 10-15 minutes or until thick.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 549 kcal, Carbohydrate 110 g, Protein 14 g, Fat 6 g, SaturatedFat 1 g, Sodium 400 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving

ENCHILADA RICE (INSTANT POT + STOVETOP)



Enchilada Rice (Instant Pot + Stovetop) image

Enchilada Rice is a delicious Mexican-inspired recipe featuring veggies, black beans, rice, and enchilada sauce that can be used as a meal bowl or a burrito or taco filling! Quick + easy, Instant Pot or stovetop methods.

Provided by Julie | The Simple Veganista

Categories     Entree

Time 30m

Number Of Ingredients 19

1 tablespoon olive oil or 1/4 cup water
1 medium onion (any color), diced
3 - 4 cloves garlic, minced
1 large green bell pepper, diced
1 1/2 cups long grain white rice (see notes for brown rice)
1 3/4 cups low-sodium vegetable broth (or water)
1 can (14oz) black beans, drained and rinsed
1 can (14oz) corn, drained
1 can (14oz) fire roasted diced tomatoes, with juices
1 teaspoon cumin
1 teaspoon chili powder or smoked paprika
1/2 teaspoon dried oregano
1 1/2 cups enchilada sauce (green, red, salsa verde or combo)
salt, to taste
sliced or diced avocado
fresh chopped cilantro
shredded vegan cheese
tortilla chips
Pico de Gallo

Steps:

  • Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button, and set the time for 5 minutes, stir frequently.
  • Add the rice, water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Attach lid and turn to close, set valve to SEALING, and manually set to HIGH pressure for 5 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single-layer kitchen towel over the valve to catch the steam).
  • Remove lid and give a good stir. It will seem liquidy but will thicken after a few minutes. Add the cilantro and season to taste.
  • Cook 1 1/2 cups of rice according to package directions. Set aside.
  • Heat oil/water in a medium-sized pot, add the onion, bell pepper, and garlic, saute for 5 minutes.
  • Add the cooked rice, corn, tomatoes, black beans, spices, and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.
  • Remove from heat, let rest to thicken up, about 5 - 10 minutes. Add the cilantro and season to taste.

Nutrition Facts : Calories 309 calories, Sugar 7.1 g, Sodium 640.8 mg, Fat 1.8 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 63.8 g, Fiber 8.9 g, Protein 10 g, Cholesterol 0 mg

ENCHILADA RICE RECIPE



Enchilada Rice Recipe image

Deborah Harroun from tasteandtellblog shares a way to change up your side dish. Bored of your normal beans and rice? This rice will make your tastebuds happy!

Provided by Old El Paso

Categories     Entrees     Sides and Snacks

Time 30m

Yield 6

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 cups water
1 cup uncooked long grain rice
1 can (10 oz) mild Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1/4 cup chopped cilantro

Steps:

  • Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about 5 minutes.
  • Pour the water into the pan. Bring to a boil. Add the rice, stir, then cover the pan and reduce the heat to a simmer. Let the rice cook for 15 to 18 minutes, until the rice is tender. Turn off the heat and allow it to sit for 5 minutes, then fluff with a fork.
  • Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.

SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

ENCHILADAS



Enchiladas image

A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!

Provided by Donna

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 7

2 pounds lean ground beef
1 large chopped onion
⅛ teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
  • In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
  • Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g

ENCHILADA RICE



Enchilada Rice image

I whipped up this recipe with some leftovers and some ingredients I had on hand. This recipe is nice because it's simple and can be modified very easily with whatever ingredients you and your family prefer. I intended for this to be a side dish, but adding cooked chicken or pork would easily make this a meal.

Provided by HurricaneChampagne

Categories     Rice

Time 40m

Yield 5-6 1 cup servings, 5-6 serving(s)

Number Of Ingredients 6

1 cup rice
1 (15 ounce) can black beans
1 (10 ounce) can enchilada sauce (Red)
1/4 cup diced jalapeno (this really kicks up the heat, omit for a milder version)
1 1/2 cups shredded cheddar cheese
sour cream (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Cook rice according to the directions on the package (depending on the kind of rice this makes between 2 to 3 cups of rice).
  • Let the rice cool for 5 to 10 minutes.
  • Combine all the ingredients into a greased baking dish, mix until well blended.
  • Cover with foil and bake for 20-25 minutes.
  • Top with sour cream and cheese if desired.

THE BEST ENCHILADAS



The Best Enchiladas image

The cheesiest, tastiest enchiladas, I swear! this recipe takes a while to cook, but it is well worth it! if you really want to go all out, make some Mexican rice and charro beans to go with your enchiladas. oh, and don't forget the guacamole!

Provided by Sandy

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

30 corn tortillas
3 lbs lean beef
2 (14 ounce) cans enchilada sauce
1 (28 ounce) can tomato sauce (larger can)
2 (14 ounce) cans diced tomatoes with mild green chilies (ROTEL)
1 onion (minced)
jarred jalapeno (do not drain juice)
1 whole garlic clove (minced)
1 cup cilantro (minced)
2 tablespoons fresh cumin (grounded up)
2 tablespoons pepper
chili powder
salt
canola oil
2 lbs shredded Velveeta cheese (or any easy-melt cheese)
Tabasco sauce (optional)
salsa (optional)
saltine (optional)
sour cream (optional)

Steps:

  • In a large saucepan lightly brown the ground beef with the minced onion and garlic add in salt, pepper, ground cumin, and some jalapeño juice.
  • When meat is light brown, drain fat from beef.
  • Put meat back on stove and add both cans of diced tomato with green chilies and cilantro simmer until tomatoes are soft.
  • At this point you may add some diced jalapeños, or just add more jalapeño juice (i like it hot!) add tomato sauce and enchilada sauce.
  • Simmer on med-low heat with saucepan covered.
  • While meat is simmering, you can start to cook the tortillas.
  • Heat up canola oil in a pan on med-high heat.
  • Add one tortilla at a time, sprinkling both sides with chili powder.
  • Cook until outer ring is harder and the middle part of the tortilla is a bit softer (as long as the tortilla is no longer brittle) continue until all 30 tortillas are cooked.
  • You may want to wipe off the oil after you remove them from the stove.
  • Also, if the heat is too high, the chili powder may turn black, but this will not really affect it's taste, so don't worry, just turn down the heat a lil'!
  • By the time all the tortillas are done, the meat should be perfect!
  • (It should look kinda soupy) in a large square pan scoop a bit of the meat sauce and spread all over (lasagna pan is fine) lay a tortilla down and fill with meat and cheese (try not to get too much sauce with the meat) carefully roll up tortilla and place against the side of the pan.
  • Start at the end of the pan and work your way across.
  • After you can no longer fit any more rolled up tortillas in the pan, use the remainder of the meat sauce and cheese for the topping heat up oven to 400°F.
  • Place in oven for about 20-30 mins or until cheese is melted and light brown and the tortilla edges that stick up from the sauce are a bit hard turn off your oven.
  • For those that like onions on top of your enchiladas, you may add them at this time and place pan back into the oven (make sure oven is turned off!) if you have any meat sauce left, you may enjoy it over some home made Mexican rice!
  • Tabasco sauce, salsa, and/or sour cream is perfect for the topping.
  • Enjoy with some saltines!

Nutrition Facts : Calories 876.9, Fat 39.9, SaturatedFat 20.6, Cholesterol 190, Sodium 3411.1, Carbohydrate 70, Fiber 8.7, Sugar 15.8, Protein 61.7

EASY ENCHILADAS



Easy Enchiladas image

What I love most about this recipe, besides that it's ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It's always a winner with my family. -P Richards, Jupiter, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon butter
4 cups shredded cooked chicken
1 can (4 ounces) chopped green chilies
2 cans (10 ounces each ) green enchilada sauce
1-1/2 cups half-and-half cream, divided
12 corn tortillas (6 inches), warmed
2 cups shredded Monterey Jack cheese
Shredded lettuce and chopped tomatoes, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 449 calories, Fat 25g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 730mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

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