Easy Cheesy Enchiladas (Edit recipe)

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Enchiladas are such an easy way to use a bunch of pantry items when the craving strikes. Stuffed with a cheesy tomato, brown rice & cauli crumble filling, drenched in enchilada sauce, cheese, beans, and jalapenos, and baked to bubbly perfection. I noted all of the garnishes in the notes section <3

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 10 minutes

INGREDIENTS

17

Serves: 3

Ingredients

2 Tbsp Extra Virgin Olive Oil
4 cloves Garlic, crushed & minced
0.5 tsp Red Pepper Flakes
1 whole Yellow Onion, diced
340 grams Big Mountain Foods Cauli Crumble
250 grams Uncle Ben's 2 Minute Brown Rice
284 ml Diced Tomatoes and Green Chilies, Original - Rotel
24 grams Old El Paso Cheesy Taco Seasoning Blend
320 grams Shredded Mexican Cheese Blend - Organic Valley, Any Mexican cheese blend
4 whole Corn Tortilla, I used large Jalapeno Corn Tortillas
296 ml Red Enchilada Sauce - Siete Foods
1 whole Plant Based Chickenless Broth - President's Choice, See Recipe
2 Tbsp Taco Bell Fire Sauce
0.666 cup Black Beans, Salt-Free, drained & rinsed
2 whole Jalapeño Pepper, sliced
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, garlic, and pepper flakes in a large non-stick skillet set to just below medium. Once heated, let everything sizzle together for 30+ seconds before adding the onion and a good pinch of salt & pepper. Stir and continue to cook 5 minutes before adding the cauli crumble and breaking it up in the skillet as it warms through. Continue to stir / cook another 5 minutes.
Heat up the rice according to package directions. At this point, add the rice, taco seasoning blend, Rotel tomatoes, and a good pinch of both salt & pepper to the skillet. Stir everything together and continue to cook for another 6 - 8 minutes, stirring occasionally. At this point, turn off the heat and fold in about 2/3 C of your shredded cheese blend until melty and cheesy. Taste and adjust your salt if needed.
Preheat your oven to 375 F
Add the enchilada sauce to a measuring cup and fill the can 1/2 way with broth. Swish and pour this into the measuring cup along with the Taco Bell sauce. Whisk together.
In a 9" x 13" baking dish, pour sauce in to coat the bottom of the dish nicely. A little extra wouldn't hurt. Next, lay your tortilla out and spoon a generous amount of the cheesy filling in the center, spreading it out a bit in a line for rolling it up. Simply roll the tortilla up around the filling, slice them in half diagonally, and nestle them in the sauce. Continue with the 3 remaining tortillas until your filling is all used up. Pour the remainder of your sauce over the enchiladas and top with as much shredded cheese as your heart desires, the black beans sprinkled over, and sliced jalapenos.
Cover and bake the enchiladas for 25 minutes. Remove the cover and continue for another 20 until cheesy and gorgeous. Remove and set onto a wire cooling rack to cool until the sauce stops rapidly bubbling and things have settled.
Serve garnished with some or all of the garnish suggestions. I like mine nice and loaded. Any remaining enchiladas can be stored in an airtight container for up to 4 days. ENJOY!

Notes

Ideally, you'd have two cans of the Enchilada sauce and could use as much as needed. I realized I only had one and had to tweak things a bit to stretch it out. The sauce worked and was delish, but if you want to make things easier, just go for a second can of the sauce.
I put the servings at 4 assuming you'd pair them with something. If not, I'd say probably closer to 3 servings in total.
GARNISH - Baja Sauce, Sour Cream, Hot Sauce, Cilantro, Red Onion, Green Onion

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	870
Fat:	46 g
Carbohydrates:	74 g
Protein:	40 g
Cholesterol:	114 g
Sodium:	1796 mg
Fiber:	21 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.