Beef enchiladas with rice

This recipe usually feeds 4 (everyone getting 2-3 enchiladas) with leftovers. It could easily feed 6-8 people with the instructions provided. I bake the enchiladas in both a 9x13 Pyrex baking dish and a 8x8 Pyrex baking dish making about 16 enchiladas total because I like to have leftovers for lunch the next day...so if you don't care for that much, you can do a little less of everything. Also, we like our enchiladas relatively plain and mild because my husband has IBS...so if you want more flavor/spice, feel free to add onions/jalapenos/bell pepper/cilantro/etc. and more of any of the spices to the meat/sauce/rice to suit your own flavor preferences.

Ingredients for enchiladas: 

2 lbs. ground beef

1 can stewed tomatoes (or diced tomatoes if you prefer)

1 lb. cheddar cheese

16-18 white corn tortillas

cumin, salt, and chili powder to your liking. 

          Just as a note, I usually do about 1 tsp cumin, 1 tsp salt, and 1 tbsp chili powder

Enchilada sauce:

1 can tomato sauce

1/2 tsp. oregano

1 tbsp. chili powder

1 tsp. cumin

salt to taste

Ingredients for rice: 

1 1/2 c. white rice

1/2 tsp chili powder

1 tsp. cumin

3 cups chicken broth (Has to be gluten free broth for us. I like Kitchen Basics.)

1 can diced tomatoes, drained
1 tsp. salt

Directions:

Brown the ground beef. When almost done, add in the stewed tomatoes and spices. Simmer for a few minutes until meat is done and tomatoes are softened. 

Meanwhile for enchilada sauce, put tomato sauce, cumin, chili powder, salt, and oregano in a saucepan to simmer for about 3-5 minutes. Remove from heat and set aside. Heat up tortillas (no more than 10 at one time to prevent them sticking together) in microwave and shred cheese.

Create an assembly line of the tortillas, cheese, sauce, and meat next to Pyrex baking pans. Dip tortillas in the enchilada sauce one at a time and lay it in the baking dish, add the meat and cheese, and roll up into an enchilada. When done rolling them all, spread the remaining enchilada sauce as evenly as possible across the enchiladas, cover them all with cheese, and bake at 350 for 15-18 minutes until cheese is melted and bubbling.

For rice, brown the rice in a tbsp. of olive oil for 3 minutes, stirring continually. Then, add diced tomatoes/broth/seasonings, bring to boil, reduce heat to low, and simmer for about 20-25 minutes until rice is done and most of the liquid has evaporated. 

Enjoy! My kiddos always love when I make this and usually end up eating more than I do.