Quick Enchiladas Recipe

Name: Quick Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 pkg. tortillas (flour or corn both taste good); 1 (15 oz.) can chili beans; 2 c. cooked rice; 2 c. cheese, grated; 1 qt. tomato sauce or spaghetti sauce (to moisten); 1/4 c. salsa; 1/2 to 1 c. diced chicken or hamburger (optional); 1 small can olives; 2 eggs; 1/2 c. Parmesan cheese

Servings: persons

1 pkg. tortillas (flour or corn both taste good)
1 (15 oz.) can chili beans
2 c. cooked rice
2 c. cheese, grated
1 qt. tomato sauce or spaghetti sauce (to moisten)
1/4 c. salsa
1/2 to 1 c. diced chicken or hamburger (optional)
1 small can olives
2 eggs
1/2 c. Parmesan cheese

1
Mix beans, rice, tomato sauce and optional ingredients in a bowl.
2
Wet bottom of 10-inch round pan or 9 x 12-inch pan with at least 2 inches deep of tomato sauce.
3
Place tortillas flat on the bottom of the pans.
4
Cover entire surface by overlapping the tortillas.
5
Cover tortillas with bean mixture.
6
Two layers of tortillas and bean mixture work fine, ending with a layer of tortillas and grated cheese on top.
7
Place in a 350u00b0 oven until hot.
8
(I usually put on a lid for awhile or cover with aluminum foil until tortillas are hot, then remove foil for the last few minutes.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. tortillas (flour or corn both taste good), 1 (15 oz.) can chili beans, 2 c. cooked rice, 2 c. cheese, grated, and more.

Yes, Quick Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Enchiladas

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