Quick Meatless Enchiladas
Calories per serving:
Ingredients
- 4 large corn tortillas
- 1 ½ cups rice pilaf cooked, or plain rice cooked
- 1 to mato, charred and sliced
- 2 Anaheim chilis, charred, skinned and sliced
- 1 cup cheddar cheese, grated
- 1 cup green enchilada sauce
- Sour cream for garnish
Instructions
- Heat the tortilla in the microwave for 30 seconds, or until they are soft. Remove carefully and keep warm.
- Have ready an 8-inch glass casserole dish.
- Spread some of the sauce in the bottom of the casserole. Put two of the tortillas on top of the sauce.
- Put a layer of tomato, chili, and cheese. Top with sauce and make another layer.
- Pour remaining sauce over the casserole, and top with the cheese. Refrigerate until ready to eat.
- Put the casserole in the microwave on High for about two and a half minutes, or use the Auto Reheat button.
- Serve with sour cream and additional tortillas and butter.
Notes
Quick notes
All the ingredients listed are approximate. Use whatever you have in the refrigerator. You can use the red sauce if you prefer it, or have it on hand.
Variations
If you want, you can add leftover chicken or beef. You could put a layer of refried beans, or add roasted corn to it as well.
All the ingredients listed are approximate. Use whatever you have in the refrigerator. You can use the red sauce if you prefer it, or have it on hand.
Variations
If you want, you can add leftover chicken or beef. You could put a layer of refried beans, or add roasted corn to it as well.
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