{"id":5858,"date":"2024-11-01T16:46:50","date_gmt":"2024-11-01T16:46:50","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5858"},"modified":"2024-11-01T16:48:06","modified_gmt":"2024-11-01T16:48:06","slug":"cheese-enchiladas-smothered-in-chile-con-carne-sauce-with-tamales-rice-and-refried-beans","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5858","title":{"rendered":"Cheese Enchiladas Smothered in Chile with Rice, and Refried Beans"},"content":{"rendered":"

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Ingredients:<\/h1>\n
For the Cheese Enchiladas:<\/strong><\/div>\n<\/div>\n
\n
8 corn tortillas<\/div>\n
2 cups shredded cheese (like cheddar or Monterey Jack)<\/div>\n
1 cup enchilada sauce (store-bought or homemade)<\/div>\n
For the Chile Con Carne Sauce:<\/strong><\/div>\n<\/div>\n
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1 lb ground beef<\/div>\n
1\/2 onion (chopped)<\/div>\n
2 cloves garlic (minced)<\/div>\n
1 can (15 oz) diced tomatoes<\/div>\n
2 tablespoons chili powder<\/div>\n
1 teaspoon cumin<\/div>\n
Salt and pepper to taste<\/div>\n<\/div>\n
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For the Rice:<\/strong><\/div>\n<\/div>\n
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1 cup long-grain rice<\/div>\n
2 cups chicken broth<\/div>\n
1\/2 cup diced tomatoes (optional)<\/div>\n
1 teaspoon cumin<\/div>\n
Salt to taste<\/div>\n
For the Refried Beans:<\/strong><\/div>\n<\/div>\n
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1 can (15 oz) pinto beans (drained and rinsed)<\/div>\n
1 tablespoon lard or oil<\/div>\n
1\/2 onion (chopped)<\/div>\n
Salt to taste<\/div>\n
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TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Directions:<\/h1>\n
Prepare the Chile Con Carne Sauce:<\/strong><\/div>\n<\/div>\n
\n
In a skillet, cook the ground beef with chopped onion and minced garlic over medium heat until browned. Drain excess fat.<\/div>\n
Add diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for 10-15 minutes. Set aside.<\/div>\n
Make the Cheese Enchiladas:<\/strong><\/div>\n<\/div>\n
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Preheat the oven to 350\u00b0F (175\u00b0C).<\/div>\n
Warm the corn tortillas in a skillet or microwave. Fill each tortilla with cheese, roll them up, and place them in a baking dish. Pour enchilada sauce over the top and sprinkle with more cheese.<\/div>\n
Bake for 20 minutes or until cheese is bubbly.<\/div>\n<\/div>\n
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Cook the Rice:<\/strong><\/div>\n<\/div>\n
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In a saucepan, combine rice, chicken broth, diced tomatoes (if using), cumin, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until rice is cooked.<\/div>\n
Prepare the Refried Beans:<\/strong><\/div>\n<\/div>\n
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In a skillet, heat lard or oil and saut\u00e9 the chopped onion until soft. Add the pinto beans and mash with a fork or potato masher, cooking until heated through and creamy. Season with salt to taste.<\/div>\n
Serve:<\/strong><\/div>\n<\/div>\n
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On a plate, serve the cheese enchiladas smothered in chile con carne sauce , rice, and refried beans.<\/div>\n
Enjoy this hearty and delicious Mexican meal!<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Cheese Enchiladas: 8 corn tortillas 2 cups shredded cheese (like cheddar or Monterey Jack) 1 cup enchilada sauce (store-bought or homemade) For the Chile Con Carne Sauce: 1 lb ground beef 1\/2 onion (chopped) 2 cloves garlic (minced) 1 can (15 oz) diced tomatoes 2 tablespoons chili powder 1 teaspoon cumin Salt […]<\/p>\n","protected":false},"author":1,"featured_media":5860,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5858","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t