I was given a similar recipe a few years ago. I have since improved upon the basic rice enchilada to make something that now the Husband requests for meals.
The filling recipe makes at least two full 9×13 pans of enchiladas. I typically make one pan to eat and freeze the other pan for an easy meal. Short on freezer space? It works great as topping for tortilla chips or taco filling for quick lunches, you can also freeze just the filling in a ziplock freezer bag if not planing on consuming it right away.
1 “Family Size” can of Enchilada sauce or 2 15 oz cans. (one can for each pan)
2 cups cooked brown rice
1 can (15 oz) black beans – drained and rinsed
1 can (15 oz) corn – drained
1-2 chopped onions
1 bag shredded cheese – cheddar, Colby-Jack etc.
Soft taco shells
2 tbls chili powder
1 tbls cumin
(or for the lazy 1 packet of pre-mixed taco space)
Salt & Pepper to taste
9×13 casserole dish
1) Mix all rice, corn, beans, spices in a large bowl
2) place enchilada sauce on bottom of pan, just enough to slightly cover bottom of casserole dish
3) fill the shells with the filling mixture, roll up and place seem side down in the casserole dish
4) Cover with Enchilada sauce, then cover with cheese
5) Bake in the oven at 350 degrees until cheese is melty and enchiladas are heated through
Serve with sour cream, salsa, avocado, fresh onions, tomatoes.
The beauty of this recipe is that you can throw pretty much anything you want in the filling mixture. I’ve added Rotél Tomatoes, cheese, fresh peppers, just be aware the more you add the more filling you’ll end up with.