My family loves these enchiladas. It is my own recipe so there is no measuring. You can add as much or as little ingredients that will fit your family size.
The recipe below gives me two 9x13 dishes of enchiladas. I freeze the second batch for a quick dinner.
Large flour tortillas
One large can or two small cans of red enchilada sauce
One box of Spanish rice
One large can or two small cans of re fried beans (If I am making this for lent I use the vegetarian re fried beans)
One can of whole kernel corn
Shredded cheddar cheese (I like sharp cheddar) Directions:
Pre heat oven to 350 degrees
Cook Spanish rice according to package directions. When the rice is done add the can of corn, some cheese and some of the enchilada sauce to moisten.
Spread out the tortillas. Spread the re fried beans on the tortilla then spread the rice mixture on top of the re fried beans. Fold each end of the tortilla inwards and roll into an enchilada.
Pour some of the enchilada sauce in the bottom of a 9X13 baking dish. Place your rolled enchiladas into the baking dish, pour the rest of the sauce on top of the enchiladas and sprinkle the cheddar cheese on top.
Bake in the oven at 350 for 30 minutes.