Round 2 Recipe - "Burrito" Enchiladas

By marilyncardoza

This recipe is for the leftover Steak Cerveza & Zesty Rice Salad. A second meal from one.

Ingredients

• 1 1/2 cup leftover zesty rice salad
• 1/2 cup leftover steak cerveza, sliced into thin strips
• 1 cup shredded jack cheese, divided
• 1 teaspoon chili seasoning
• 1 (10-ounce) can enchilada sauce, divided
• 1 tablespoon freshly chopped cilantro leaves
• 8 corn tortillas, room temperature
• 1/2 cup sour cream, for serving, optional

Details

Servings 4
Adapted from Foodnetwork.com

Preparation

Step 1

Preheat oven to 350 degrees F

In a medium bowl, combine rice, steak, half the cheese, chili seasoning, 2 tablespoons enchilada sauce and cilantro. Evenly distribute the mixture between 8 tortillas and roll up.

Cover the bottom of an oven proof baking dish with about a 1/4 cup of the enchilada sauce. Place rolled enchiladas in a single layer in the baking dish and top with the remaining enchilada sauce and cheese. Bake in the preheated oven until cheese melts and enchiladas are heated through, about 15 minutes.

Remove from oven and serve with sour cream, if desired.