Every time I wander over to My Happy Meals, I get hungry and want to make everything. This week I’ve been doing really good and have actually made dinner every night. I had the ingredients for these enchiladas on hand so I gave them a try. They were easy and very good. I’m excited to eat the leftovers for lunch today.
1 packet taco seasoning
1 cup cooked white rice
1 can cream of chicken soup
1 jar of salsa (I used Herdez)
7 fajita size tortillas (or 10-12 burrito size tortilla shells)
2 cups shredded cheese, I used the Mexican blend
Preheat the oven to 350 degrees. Spray a 9×13 pan with non-stick spray.
Brown the sirloin until cooked through. Add in the taco seasoning and 1 cup of water. Simmer for about 5 minutes. Add in the rice and stir it up.
Take a tortilla and spread a spoonful of the meat mixture across the center. Sprinkle with cheese and roll it up. Put the rolled tortilla seam side down into the pan. Repeat until all the tortillas are gone- or the meat mix is gone, whichever comes first.
Combine the cream of chicken soup and the jar of salsa in a bowl. Mix well. Pour the mix over the tortillas in the pan. Sprinkle with the remainder of the cheese.
Bake for about 30 minutes or until the edges are slightly golden brown.
I served with sour cream.