Inexpensive, easy, filling and very tasty. What more could you ask for, all in one dish. When I came across this recipe I began playing with the ingredients until I found a combination that was pleasing to us. You can experiment with different beans, with or without the chilis, add some shredded chicken or some ground beef, etc., etc. Don't be afraid to try some new things - you might like the result. The original recipe only called for one can of beans, but that seemed too skimpy. It didn't include the chilis, so I added them to get some heat. Keep playing with the individual ingredients and before long the family will love the end result.
1 cup brown rice (long grain white rice can be substituted)
2 cups water
1 tsp salt
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) chili beans, drained and rinsed
1 can (4.5 oz) chopped green chilis
1 3/4 cups Monterrey Jack cheese, shredded
4 scallions, sliced
6 oz cream cheese, cut into pieces
2 cups salsa verde (buy your favorite jarred variety)
1/2 cup milk
3/4 cup chopped cilantro
8 large tortillas
Sour cream for topping if desired.
1. Preheat oven to 350 degrees.
2. Add the rice, water and salt to a sauce pan and bring to a boil. Reduce the heat to simmer and cook until the water is absorbed (Cooking time can vary depending on the type of rice. So go buy the instructions on the rice package.)
3. When rice is done, fluff with a fork and transfer to a medium bowl. Add the beans, chilis, 1 1/4 cups Monterey Jack cheese, scallions, cream cheese, and stir to combine.
4. In a food processor, blend the salsa verde, milk and 1/2 cup cilantro until smooth.
5. Place one tortilla on a plate and add about 3 tbsp. of the rice filling (don't be stingy). Roll up tightly and place seam side down in a greased 9 x 13 glass baking dish. When you have filled the dish with all the tortillas, if you have any filling left, put it in the dish down the sides, and use it as extra when serving the enchiladas.
6. Pour the salsa verde sauce over the top, and sprinkle with the remaining Monterrey Jack cheese. Bake until bubbly, about 25 to 30 minutes.
7. When the enchiladas are done, top with the remaining cilantro and sour cream, and serve.