I don’t have time every single night to cook from scratch. I know it’s better for you, healthier, and all that fun stuff but life is busy. That’s why I love having these simple recipes to use on those busy nights when I need something fast.
These green chili corn and chicken enchiladas are another busy night family favorite too. It uses a rotisserie chicken for the shortcut.
Today’s recipe uses a package of Spanish rice & pasta mix to make these enchiladas a cinch to prepare. The rice mix is so easy to make; just add the packets of the rice mix into a sauce pan with some water. Bring it to a boil and then cover and let it cook. It can be cooked in the time it takes to brown and crumble the ground beef.
The recipe calls for a pack of Knorr Spanish rice mix. This is not sponsored by them or anything like that, it’s just the only one I found in the store that was the right size.
I am sure there are store brands of it too somewhere. If you don’t want to use the packaged stuff then go ahead and just use whatever rice you want. Maybe this Mexican rice recipe, or cilantro lime rice, or even leftover rice.
But I will say that the packaged Spanish rice mix is actually good. It’s flavorful and slightly sweet which pairs well with the enchilada sauce and seasoned ground beef.
From start to finish this can be on the table in about 45 minutes so that’s not bad at all. Most of that time is cook time too!
My secret for the best enchiladas is to add just tiny bit of heavy cream to the enchilada sauce. It makes these so creamy, rich, and delicious. Trust me, you’ll never smother enchiladas with anything other than the enchilada sauce + heavy cream after you taste these 🙂
Serve these with your favorite toppings. We love sour cream, avocado slices, and some cilantro. You could also do salsa, pico de gallo, guacamole, chopped tomatoes, shredded lettuce. Anything would be good with these.
Tips for making Cheesy Beef and Rice Enchiladas
- If you want more spice then use a can of medium or hot enchilada sauce. You can also add additional chili powder and/or ground cayenne pepper into the ground beef with the other spices.
- If you would rather not use canned enchilada sauce then just replace it with your favorite homemade version. Making your own kind of defeats the whole purpose of this dinner, which is meant to be quick and simple 🙂
- Use whatever kind of shredded cheese you want. We love Colby Jack and that’s what I always have in the fridge. Use cheddar or even some pepper jack cheese for a kick.
- I recently discovered that card smart flour tortillas and oh my are they delicious! They taste just like regular tortillas but they only have 6 grams of carbs. I use those tortillas but use whatever ones you want. Just make sure that they are the 8″ size tortillas.
- This recipe is very adaptable. If you want beans inside the enchiladas, then add a can of drained and rinsed beans in with the ground beef.
Cheesy Beef Rice Enchiladas
- 1 package (5.9 oz) Knorr Spanish Rice mix
- 1 lb lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 can (10 oz) mild red enchilada sauce
- 1/4 cup heavy cream
- 8 flour tortillas, 8-inch
- 2 cups shredded cheese
- Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray.
- Cook package of Spanish rice according to instructions on package.
- While rice is cooking, cook ground beef and the spices in a skillet pan over medium-high heat, until it's no longer pink. Crumble as you cook the beef. Drain.
- When rice is done, add it to the cooked ground beef mixture in the skillet and stir together.
- Pour 1/4 cup of the enchilada sauce into the bottom of the prepared baking dish. Put 1/3 cup of the ground beef mixture into each tortilla, sprinkle some cheese on the beef, and then roll up. Place seam-side down in the baking dish and repeat with the other tortillas.
- Mix the heavy cream with the remaining enchilada sauce and pour over the top of the enchiladas. Sprinkle the remaining cheese on top. Bake for 25 minutes. Let rest for about 10 minutes before serving so the sauce can thicken up slightly.
- Serve with your favorite toppings.
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