I found this recipe on Blogchef and we really enjoyed it. We eat chicken enchiladas quite a bit so it was nice to have a change, plus I loved the rice in it. It has great flavor, hope you enjoy.
1 package taco seasoning
1 cup water
2 cups rice, cooked
1 16 oz can refried beans
2 cups shredded cheese, divided
10, 8 inch, flour tortillas
Red Sauce-
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon onion, minced
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 6 oz. can tomato sauce
1 ½ cups water
* To make enchilada sauce- Heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and set aside.
* In large skillet, brown ground beef over medium heat. Drain. Stir in taco seasoning and water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Stir in the rice. Cook and stir until the liquid is evaporated. Spread 2 tablespoon refried beans, ¼ cup ground beef mixture, and 1 tablespoon of cheese down the center of each flour tortilla. Roll up and place seam side down in a greased 9x13 baking pan. Repeat until all tortillas are filled. Top enchiladas with red sauce and with the remaining cheese.
* Bake uncovered at 350 degrees for 20-25 minutes or until heated through and the cheese has melted.
