Beef & Pepper Jack Enchiladas

By cserumga

Ingredients

• Reserved beef, shredded (from Spanish Beef Stew)
• 1 can (10 oz.) spicy enchilada sauce
• Reserved cooking liquid (from Spanish Beef Stew)
• 1/2 cup chopped cilantro
• 8 corn tortillas
• Reserved yellow rice (from Spanish Beef Stew)
• 1 cup (4 oz.) shredded pepper jack

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the oven to 350 degrees. In a medium bowl, combine the beef, 1/2 cup enchilada sauce, 1/4 cup cooking liquid and all but 1 tbsp. of the cilantro.

Arrange the tortillas on a work surface. Divide the rice among the tortillas, then top with the beef mixture. Roll up the tortillas, then line them up, seam side down, in a 1 1/2-qt. baking dish. In a medium bowl, mix the remaining cooking liquid with the remaining enchilada sauce; pour over the enchiladas. Sprinkle with the cheese.

Bake the enchiladas until the sauce is bubbly and the filling is heated through, about 20 minutes. Sprinkle with the remaining 1 tbsp. cilantro.