Salsa Rice Enchiladas Food

SALSA RICE ENCHILADAS

Steps:

• In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
• Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.

SIMPLE PERFECT ENCHILADAS

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.

SALSA RICE

Steps:

• In a saucepan, bring water and salsa to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese; cover and let stand for 30 seconds or until cheese is melted.

BLACK BEAN ENCHILADAS WITH WARM SALSA VERDE

Steps:

• Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
• Black Bean Filling:
• Heat 1 tablespoon of olive oil in large skillet, and add 1 clove of chopped garlic. Grate 1 onion into pan with a hand grater. Add half of the jalapeno. Cook for 1 to 2 minutes.
• Add beans, and mash with back of a fork. Stir in 1 teaspoon cumin and tomato paste, and season with salt.
• Warm Salsa Verde:
• Place tomatillos in a food processor, and pulse to a coarsely ground paste.
• Heat remaining 1 clove of garlic in remaining 1 tablespoon of olive oil over medium heat in a large saucepan. When garlic begins to sizzle, grate 1 onion with a hand grater directly into pan. Add remaining jalapeno. Heat through for 1 to 2 minutes, and add ground tomatillos. Simmer for 5 minutes. Add vegetable stock, 1 teaspoon cumin and salt to taste.
• Scoop avocado flesh out of skins and into pot. Mash with back of a fork. Return sauce to a gentle boil. Reduce heat to low until enchiladas are assembled.
• Preheat broiler. Scoop some sauce onto bottom of a casserole dish or shallow serving platter.
• To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses sprinkled with oregano under broiler, and serve immediately.

EASY SALSA RICE

Steps:

• In a medium saucepan heat oil over medium heat; add in onion, garlic and chili flakes, cook stirring for 3 minutes.
• Add in rice, water and salsa; stir and bring to a boil.
• Reduce heat to low, cover and simmer for about 20-22 minutes or until the rice is tender or is at desired doneness.
• Season with salt and black pepper if desired.

SALSA RICE

Steps:

• Mix rice, salsa (I like medium heat, but go with your family's preference) and water in small saucepan.
• Bring to a boil, cover with lid and reduce heat to low.
• Simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.

SALSA ENCHILADAS

Steps:

• In 13x9x2 baking dish pour small layer of Salsa over the bottom of dish.
• Bowl mix cottage cheese,1 cup cheddar cheese, green onion and olives.
• Take about 1/4 cup of mixture and place inside a tortilla.
• Roll up and place in dish on top of salsa.
• Finish all the rest the same.
• Pour the rest of Salsa over the top of filled enchiladas.
• Add remaining cheese on top of enchiladas.
• Bake covered at 375 for 20-25 minutes.

SALSA VERDE ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Place chicken in a medium bowl. Stir 1 cup salsa verde into chicken to evenly coat. Stir in garlic powder and salt/pepper to taste.
• Grease a 13" by 9" glass or ceramic baking dish and set aside.
• In 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
• With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish.
• Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.
• Serve with lime wedges.

RICE & BEAN ENCHILADAS

Steps:

• Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
• Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.