Oh, geez. Another enchilada recipe.
I'm not cheatin' you, pinky swear. This one is different, mainly because it's saucy, like those pink heels you wore that one day running errands. But this recipe is cheezy saucy, which is totally not an adjective I would use to describe any pair of high heels. Unless they're making out with a movie star, then yes. Totally cheesy.
I picked up a new blog that is brilliantly constructed by Mama Pea. I have bookmarked her recipe page and don't ever plan on not looking at less than twice a day. What I should do is back down on the double negatives.
These enchiladas are great - I like my food juicy, and since juicy sure as heck ain't coming from a burger, then I'm going to stuff all in a casserole dish. Also, a quick word about corn tortillas. I really got out of the habit of making them because they would always fall apart if I didn't fry them in bajillion amounts of oil first. However, I found a solid (literally) brand that will let you heat them up in the microwave and still stay in tact when you roll them up with the goods - all without saturating them in oil first. This magical brand is Don Pancho, and I found him at Freddies. Always Freddies.
inspired by Mama Pea
everything as in the link above, plus I added 1/2 teaspoon of cumin for a little more Mexican flair
8-10 corn tortillas
1 20 oz. can enchilada sauce
1 can refried beans
1.5 cups cooked white or brown rice
chopped jalapenos, amount to your preference
1 cup shredded green cabbage
1/4 of a small white onion, diced
shredded mozzarella cheese
1. Heat a small amount of olive oil in a skillet over medium hear; add onion and saute until soft, about 3 minutes.
2. Add shredded cabbage to the onion in the skillet and saute until it's all soft and smells good, about 5 more minutes.
3. Preheat the oven to 350 degrees.
4. Bust our your baking dish of choice and add about 1/4 of the enchilada sauce to the bottom.
5. In a mixing bowl, mix together the beans, rice and a smaller amount of the cheeze sauce; eyeball the cheeze amount and of course add more if you feel it's necessary, which it probably is.
6. Microwave the corn tortillas in a damp paper towel about 30-45 seconds.
7. Begin stuffing the tortillas, starting with the saucy cheezy mixture, then the jalapenos, and finally the cabbage and onion mixture. At this point, you can also add your hot sauce of choice.
8. Roll your tortillas and place face down in the casserole dish; continue until they're all lined up and ready to go.
9. Pour the remaining enchilada sauce over your lovely creations, and sprinkle with mozzarella cheese. You can see that I made 2 separate pans - a reeeeeal cheese and one sprinkled with leftover cabbage. Guess which is for who.
10. Pop in the oven for about 20 minutes until it's all hot and, well, saucy.