- Yield: 48 Enchiladas
- Serving: 24
Nutrition facts (per portion)
- Calories: 540
- Carbohydrate Content: 59g
- Cholesterol Content: 60mg
- Fat Content: 24g
- Fiber Content: 5g
- Protein Content: 23g
- Saturated Fat Content: 11g
- Serving Size: 310g
- Sodium Content: 1560mg
- Sugar Content: 6g
- Trans Fat Content: 0g
- 6 cups U.S.-grown Long Grain Rice, cooked
- 3 tbsp Ground Cumin
- 2 tbsp Canola Oil
- 6 cups Chopped Onion
- 2 15 oz Cans of Black Beans, rinsed and drained
- 2 7oz Cans of Mild Chopped Green Chilies
- 1 1/2 cups Fresh Cilantro, chopped
- 48 Small Flour Tortillas
- 1 1/2 lbs Monterey Jack Cheese, shredded
- 1 1/2 lbs Sharp Cheddar Cheese, shredded
Preheat oven to 350 degrees F.
Combine enchilada sauce and cumin in a bowl and set aside.
Heat oil in a stock pot over medium heat. Add onions and cook 10 minutes or until golden and tender. Stir in the beans and green chilies and remove from heat.
Stir in rice and cilantro until just blended.
Spoon 1 1/2 cups enchilada sauce in bottom of each of two 20x12x2-inch hotel pans.
Spoon 1/4 cup rice mixture on one end of each tortilla, top with 2 Tbsp. Monterey Jack cheese, roll up and place in pan, seam side down. Repeat with remaining tortillas. Slowly pour the remaining sauce evenly over the enchiladas. Cover and bake for 20-25 minutes or until cheese in tortillas has melted slightly.
Remove from oven and top with cheddar cheese. Bake, uncovered, 10 minutes or until cheddar cheese melts.
Cook’s Note: The enchiladas fit perfectly in the hotel pans if 3 rolled enchiladas are placed end to end across the longest end of the pan. Arrange the remaining enchiladas in a single layer…making it 3 enchiladas across and 8 enchiladas in each row.
Makes 48 enchiladas. Serves 24; 2 enchiladas per serving