Dinner

Enchiladas with beans and rice is for Dinner.

Enchiladas with beans and rice takes 20 minutes to prepare.

Enchiladas with beans and rice takes 60 minutes to cook.

Enchiladas with beans and rice makes 18 servings.

The ingredients for Enchiladas with beans and rice are:

2 Tablespoons Minced, Fresh Garlic
2.5 pounds Ground beef, extra lean - 7% fat or less
1/2 cup chopped Onions, raw
4 cups cooked Royal Authentic Basmati Rice, 1/4 cup yields 3/4 cup cooked rice
3 cups Refried Beans Old El Paso
3 cups Enchilada Sauce
18 Fajita size flour tortilla (about 6 inches diameter)
2 teaspoons Cumin (ground)
1 teaspoin Chili powder
1 tablespoon Onion powder
1 tablespoon Garlic powder
4 cups Kraft Mexican Style 4 Cheese Blend (2% Milk)

Here is how you make Enchiladas with beans and rice:

IN large electric skillet, brown meat, rice, onion, garlic and all spices. After browned, add refried beans and stir well. Add 1 cup enchilada sauce - heat through.Put thin layer of enchilada sauce in bottom of metal or glass pan (NOT ALUMINUM - WILL LEACH INTO FOOD).Fill each tortilla with about 1/2 cup of mix. Roll and place in pan on top of enchilada sauce. Top the rolled tortillas with rest of enchilada sauce and sprinkle on the cheese. Cover with foil, bake at 350 for 40 minutes. Remove foil and bake an additional 20 minutes. If need to brown the cheese, broil for another couple of minutes.Number of Servings: 18Recipe submitted by SparkPeople user NRVLAURA.

The nutritional information for Enchiladas with beans and rice is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 405.9

• Total Fat: 16.0 g
• Cholesterol: 56.8 mg
• Sodium: 711.5 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 2.5 g
• Protein: 21.3 g