Recipe Details
Ingredients
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cooking spray
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2 ½cupswater, divided
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1cupwhite rice
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1poundground beef
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1onion, chopped
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2clovesgarlic, minced
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1(1.25 ounce) packagetaco seasoning
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1(16 ounce) canrefried beans
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2cupsshredded Cheddar cheese, divided
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1cupcottage cheese
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10(8 inch)flour tortillas
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1cupsour cream
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1(7.75 ounce) canred enchilada sauce
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×13-inch baking dishes with cooking spray.
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Bring 1 1/2 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is almost tender and liquid is absorbed, 15 to 20 minutes.
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Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease, then stir in onion and garlic until thoroughly combined. Stir remaining 1 cup water and taco seasoning into beef mixture; bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes.
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Gently stir in rice and continue cooking, stirring often, until liquid is absorbed. Mix refried beans, 1 cup Cheddar cheese, and cottage cheese into filling; stir until well combined.
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Spread about 1/2 cup filling in a line down the center of each tortilla and roll up to enclose filling. Place 5 rolled tortillas, seam-side down, into the bottom of each prepared baking dish.
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Stir together sour cream and enchilada sauce in a bowl until combined. Pour 1/2 of the sauce down the center of each dish; sprinkle with remaining 1 cup Cheddar cheese.
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Bake in the preheated oven until cheese is melted and filling is hot, 20 to 25 minutes.
Tips
To Freeze Unbaked Enchiladas: After step 5, cover the baking dishes with aluminum foil and freeze for up to 3 months. Let thaw in the refrigerator overnight. Bake as directed above, adding 5 to 10 minutes to cook time.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories550 | |
% Daily Value * | |
Total Fat 23g |
30% |
Saturated Fat 12g |
59% |
Cholesterol 68mg |
23% |
Sodium 957mg |
42% |
Total Carbohydrate 58g |
21% |
Dietary Fiber 5g |
17% |
Total Sugars 2g |
|
Protein 26g |
51% |
Vitamin C 6mg |
7% |
Calcium 261mg |
20% |
Iron 4mg |
21% |
Potassium 468mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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