Spanish-Rice Enchiladas
Yield
10 servingsPrep
15 minCook
35 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
|
|
| 1 | each |
onions
chopped |
|
| 2 | cups |
spinach
fresh, chopped |
|
| 3 | cups |
brown rice
cooked |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
cumin
ground |
|
| 5-6 | cups |
enchilada sauce
|
|
| 10-12 | each |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
|
|
| 1 | each |
onions
chopped |
|
| 473 | ml |
spinach
fresh, chopped |
|
| 7.1E+2 | ml |
brown rice
cooked |
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
cumin
ground |
|
|
enchilada sauce
|
|
||
|
corn tortillas (6-inch)
|
*
|
Directions
Place water and onion in a medium saucepan. Sauté until onion softens slightly.
Add the spinach. Cover and steam until just tender, 4 to 5 minutes.
Remove from heat. Add rice and seasonings. Mix and set aside.
Preheat oven to 350℉ (180℃).
Spread 1 cup of Enchilada sauce over the bottom of a casserole dish.
Spread a line of the spinach-rice mixtue down the center of a tortilla.
Roll up and place, seam-side down, in the casserole.
Repeat until all of the ingredients are used.
Pour the remaining sauce over the tortillas.
Cover and bake for 30 minutes.
