Monday, May 16, 2011

Cheese Enchiladas, Mexican Rice, and Beans

I have to say, I am pretty impressed. These enchiladas were really good - so were the rice and beans. Do this. You'll love it.

Ingredients & Prices

Enchiladas

4 Tbsp Butter, separated - $0.28
12 Corn Tortillas (the big ones) - $1.62
4 ounces Minced Mushrooms - $0.85
1 Minced Green Pepper - $0.67
1/2 Yellow Onion, sliced - $0.08
4 Cups Mozzarella Cheese - $3.58
1 Can Enchilada Sauce - $2.48
1 Tbsp Veggie Oil - $0.01

Rice


1 1/2 Cups White Rice (uncooked) - $0.75 (cook it before you use it)
1 tsp Cumin - $0.02
1 clove garlic, minced - $0.03
1/4 Yellow Onion, sliced - $0.04
1/2 tsp Chipotle Chili Pepper - $0.03
1 tsp Kosher Salt - $0.02
2 Tbsp Olive Oil - $0.22
1/4 Cup Sliced Jalapeños - $0.11

Beans


1 1/2 Cans Old El Paso Traditional Refried Beans - $1.92

Toppings


Sour Cream - $0.45
Olives - $0.64

Instructions


Cook the rice early, since it takes a while. Once you have that on, get out your butter and corn tortillas. I used the big ones, and I highly suggest you do as well. They're fabulous and much easier to roll. Use a small frying pan and melt a little butter in there. Toss on a tortilla, soak thoroughly in the butter, flip, and repeat with all 12. Set aside to cool.

Mince onions, mushrooms, and green peppers. Sautée in 2 Tbsp butter and 1 Tbsp Veggie Oil. Set aside.
Mince half of the jalapeños. Fill each tortilla with about 1/2 Tbsp of the sautéed veggies and 2 Tbsp of the Cheese. Evenly distribute the minced jalapeños into half (or more if you so choose) of the enchiladas. Roll the enchiladas and lay seam down into a glass casserole dish. Drench all with the enchilada sauce. Place in oven at 375 degrees for about 30 minutes. Less is fine if your oven is hot like mine. Mine went a little long because the police quarantined my street with me standing outside barefoot in my apron with my baby on my hip. They then stormed my next door neighbours' house with assault rifles at the ready. Seriously.

Now on to the rice and beans. Heat the olive oil over low heat in a pan or wok. I prefer a wok for all rice frying. Drop in the onions and cook until just soft. Add the garlic and immediately add the rice and seasonings. Simmer, stirring constantly, for about five minutes. If a policeman with a loaded firearm won't let you back into your house, then hopefully your husband will wander downstairs, hear something sizzling in the kitchen and start stirring. Then you can borrow a cell phone and call him and tell him that you can't come inside and he can't come out, but he should probably turn the oven off, now. Make sure your husband stays out of the cross-hairs as he walks by the living room window on his way back up to your son's room.

Heat the beans in a saucepan over low heat with 2 Tbsp water for about five minutes or until hot.



Serve it up! This meal is rather yummy if you toss on also some sour cream and black olives.

Total Cost of Meal which feeds 4 Adults a hearty dinner and 2 Adults a pretty decent-sized lunch: $13.80.
That's $2.30 a person.


Oh, and no extra charge for the entertainment...

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