I am a complete Enchilada addict! And these enchiladas are not only quick and easy, but so tasty, and they use up leftovers!
Ingredients List: Leftover Loaded Spanish Rice 1 28oz can of Green Enchilada Sauce 1 Package Flour Tortillas (Burrito size) Shredded Cheese (of your choice)
Preheat oven to 350 degrees.
Pour approximately 1/3 of the jar of enchilada sauce into a 9x13 baking dish.
Spoon leftover loaded spanish rice into tortilla shells, top with a sprinkling of cheese. Fold burrito style and place in baking dish on top of enchilada sauce till dish is full.
Pour remaining enchilada sauce on top of folded enchiladas.
Cover with cheese.
Bake for 30 minutes till cheese is melted and enchiladas are heated through.
Let sit 10 minutes before serving.