written by marieann

I made these vegetarian enchiladas with mexi-rice/beans for my boyfriend on Valentines’ Day. He’d been wanting Mexican food for weeks but was too scared of the real Mexican restaurants nearby with the menus in Spanish. So with the help of a friend, I invented this recipe for enchiladas and they turned out fantastic. If you use no fat sour cream and low fat cheese, it’s not nearly as bad for you as real Mexican food either!

Ingredients
1 can of cream of cheddar soup
1 cup of sour cream
3/4 cup of chunky salsa
4 stalks of green onion
1 1/2 cups of Mexican cheese (the cheddar-jack blend)
1 red pepper, cut into thin strips
1 green pepper, cut into thin strips
8 large tortilla shells
1 can of refried beans
2 cups of cooked rice

Instructions
Preheat oven to 350 degrees.
1. Mix together the cream of cheddar soup, 1/2 cup of salsa, and the sour cream.
2. Set aside about 1/3 of this mixture.
3. Saute the peppers and green onion in a small amount of oil, until soft.
4. Add the cooked vegetables into the cream mixture.
5. Add 1 cup of Mexican cheese into the vegetable/cream mixture.
6. Spoon this mix into 8 tortilla shells. Roll up. (My secret way is to fold the ends in, this holds the mixture in, then fold in the sides. It perfectly keeps it all in.)
7. Spread reserved sauce over the enchiladas. Put in the oven (covered in foil!) Set 45 minutes on your timer.
8. Mix the cooked rice with about a 1/4 of water and 1/4 of salsa. Put the rice in one half (as in one end, not one layer) of a bread pan.
9. Stir the oils really well into the refried beans. Put the beans in the other half of the bread pan.
10. Sprinkle 1/2 cup of the cheese over everything.
11. Put this into the oven with the enchiladas (covered in foil!) when there is 25 minutes left on your timer.
12. When the timer goes off, everything is done!