Ingredients with Measurements:
- 1 cup of cooked rice
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced onions
- 1/2 cup of diced green bell peppers
- 1/2 cup of diced red bell peppers
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped cilantro
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 8 corn tortillas
- 1 cup of enchilada sauce
- 1/4 cup of sour cream
Special equipment needed:
- Baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, sauté the onions, green bell peppers, and red bell peppers until they are soft.
3. Add the diced tomatoes, chili powder, cumin, garlic powder, and salt. Cook for an additional 2 minutes.
4. Add the cooked rice and cilantro to the skillet and stir to combine.
5. Warm the corn tortillas in the microwave for 30 seconds or until they are pliable.
6. Spoon the rice mixture onto each tortilla and roll it up tightly.
7. Place the rolled-up tortillas seam side down in a baking dish.
8. Pour the enchilada sauce over the tortillas and sprinkle the shredded cheddar cheese on top.
9. Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.
10. Remove the enchiladas from the oven and let them cool for a few minutes.
11. Drizzle the sour cream over the enchiladas and garnish with additional cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 40g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as Monterey Jack or pepper jack.
- If you don't have enchilada sauce, you can use tomato sauce with a pinch of chili powder and cumin.
Variations:
- Add cooked chicken or ground beef to the rice mixture for a meatier version.
- Use flour tortillas instead of corn tortillas.
- Top the enchiladas with sliced avocado or guacamole.
Tips and tricks:
- To prevent the tortillas from cracking when rolling them up, warm them up first.
- If you don't have cooked rice on hand, you can use instant rice or cook some from scratch.
- Make sure to tightly roll up the tortillas to prevent the filling from falling out.
Storage instructions:
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enchiladas, place them in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the enchiladas on a platter and garnish with cilantro and sour cream.
Garnishes:
Cilantro, sour cream, sliced avocado, guacamole
Pairings:
Serve the enchiladas with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans
Troubleshooting advice:
- If the tortillas crack when rolling them up, try warming them up for a few more seconds in the microwave.
- If the enchiladas are too dry, add more enchilada sauce or a dollop of sour cream on top.
Food safety advice:
Make sure to cook the rice and vegetables thoroughly and store any leftovers in the refrigerator.
Food history:
Enchiladas originated in Mexico and are a traditional dish made with tortillas filled with various ingredients and covered in a chili sauce.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve the enchiladas hot with a side of Mexican rice and refried beans.
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Region: Mexican