Green Tomato Enchiladas
In preparation for our first freeze, The Man and I pulled the tomato plants from the garden. This resulted in 5x 5-gallon buckets of green tomatoes to deal with. Needless to say, I've been using them in all sorts of things...
1 8oz package of Yellow Rice
1 pound Hamburger
1 package Taco Seasoning
1 can Corn (drained)
1-quart Diced Tomatoes (drained)
1-quart Un-ripe Tomato Salsa (drained)
3 cups Cheese (divided)
8 burrito size Tortilla Shells
2 10oz cans of Red Enchilada Sauce
Preheat oven to 350°
Make rice according to package directions.
Set aside in a large bowl.
Brown hamburger in a skillet over medium heat.
Drain hamburger if needed.
Add taco seasoning and mix well to coat.
Add seasoned meat to bowl with rice.
Add corn, tomatoes, and salsa.
Pour 1/3 of one can of enchilada sauce into the bottom of an at least a 9x13 baking dish. (I actually used my lasagna pan for this, which is slightly larger than 9x13)
Fill the tortillas with about 1 cup of meat and rice mixture.
Top mix with cheese.
Roll tortilla around mixture and place in dish.
Roll stuffed tortillas till you fill the pan.
Cover with remaining enchilada sauce.
Cover sauce with remaining cheese.
Bake at 350° for 30-45 minutes till the filling is hot, and the cheese is melted.
Serve with your favorite enchilada toppings, sour cream, jalapeños, hot sauce, etc.