This is another adaptation of a recipe from Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th ed). I use my Crockpot Taco Chicken and Betty's homemade enchilada sauce for a fast and yummy dish! You could very easily adapt this to use taco seasoned beef, or make it a vegetarian dish by omitting the chicken and increasing the beans!
1 cup Crockpot Taco Chicken
1 to 1-1/2 cup prepared or leftover rice
1 can black beans, drained and rinsed
1 package 6" tortillas
Homemade Enchilada sauce
1 cup shredded cheddar cheese
Homemade Enchilada Sauce
1/3 cup chopped bell pepper
2/3 cup water
1 Tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp cumin
2 whole green chiles (optional)
1 clove garlic, finely chopped
1 can (15 oz) tomato sauce or crushed tomatoes
Heat all ingredients to boiling, stirring occasionally; reduce heat to low.
Simmer uncovered for 5 minutes.
To make enchiladas:
-Preheat oven to 350 degrees.
-Combine 1 to 1-1/2 cups leftover (or prepared) rice, 1 cup Crockpot Taco Chicken, 1/2 cup shredded cheddar cheese and 1 can black beans (drained and rinsed).
-Spoon about 1/4 cup of the filling into a tortilla, roll tightly and place in an ungreased baking dish. Repeat until the enchiladas fill the baking dish (usually takes 8-10 tortillas).
-Pour Homemade Enchilada sauce over the enchiladas, then top with remaining shredded cheddar.
-Bake uncovered for about 20 minutes or until bubbly.
Enchilada sauce: $1.10
Taco Chicken: $1.30
Black Beans: $0.69
Grand Total: $5.88 for 4-5 servings (1.47-1.18 per serving)