posted by Risa G 01/3/99
* Exported from MasterCook *
Cheesey Icebox Enchiladas
Recipe By : Risa Golding
Serving Size : 4 Preparation Time :0:20
Categories :
Amount Measure Ingredient -- Preparation Method
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Enchiladas:
1/2 medium onion -- sliced
2 scallions -- sliced
2 plum tomatoes -- seeded/diced
3 oz. washed spinach leaves -- press out water*
leftover refried beans
water
4 large flour tortillas
1 cup monterey jack cheese -- shredded
1/2 cup farmer cheese or queso blanco -- cut in small dice
1 (8 oz.) can tomato sauce -- no salt added
chili powder -- for sprinkling
tsp. salt
Rice:
1 cup white rice
2 cups water or broth
1 tsp. salt
For enchiladas: Preheat oven to 350°F.
Heat a nonstick skillet. Spray with cooking spray (away from heat). Saute onion, scallion and tomatoes together until tomatoes let go of some juice and the vegetables are soft. Add water and spinach.
Cover and cook 2 minutes until spinach is wilted. Sprinkle with salt. Mix together and remove from heat. Set aside.
In another nonstick skillet over medium heat, heat each tortilla until flexible.
To cook rice:
Pour water, rice and salt in large microwaveable container. Cover with paper towels. Cook on HI for 15 minutes. Remove from microwave and let stand. After 5 minutes, remove paper towel and fluff rice. Set aside.
To assemble enchiladas:
Make an assembly line - refried beans, tomato-spinach mixture, farmer cheese, Monterey Jack cheese and 13x9 inch pan (sprayed with cooking spray).
Take a tortilla. Spread 1/4 of the refried beans over it. Top one end of the tortilla with some of the vegetable
mixture, top with 1/4 of the farmer cheese, 1/4 of the Monterey Jack cheese.
Sprinkle with some chili powder, if desired. Roll the tortilla up, tucking sides in as you go, and place in 13x9 pan seam-side down. Continue with all the tortillas until all remaining ingredients are finished.
Cover the enchiladas with tomato sauce and sprinkle with chili powder. Bake at 350°F for 15 minutes until cheeses are melted. Serve immediately over the rice.