Enchiladas

This recipe came from my Oklahoma transplant friend.  I only made a few edits to suit our liking.  Thanks Annie, it was delicious! 

What You Need: 

• 
  
  1 lb ground beef
• 
  
  2 cloves garlic, minced
• 1 onion, diced
• 1 can Rotel tomatoes 
• 1 bag instant rice
• 1 can red enchilada sauce
• Salsa
• Colby Jack Shredded cheese 
• 10” flour tortillas
• 2 scallions, chopped
• Sliced jalapenos (optional)
• Beans (optional)

What You Do:

Prepare rice according to box instructions.

Chop onion and garlic. 

Brown hamburger and add onion and garlic.

Add rotel, 1/3 of the can of enchilada sauce, and a handful or two of cheese.  If you choose to add beans, now is the time.  I refrain.  Ick.

After cheese is melted, fill tortillas with meat mixture and top with rice.  Roll and lay into a 9x13” baking dish.

Cover top of enchiladas with cheese and top off with remainder of enchilada sauce. Spoon some salsa over top. Lay a few sliced jalapenos over the top of each roll.

Bake at 350F for 30 minutes.  Top with scallions and serve with sour cream and lettuce on the side.