Southwest Layered Enchiladas
Quick Mexican Rice with Chiles
Ingredients
- 2 (16-oz) containers fresh salsa, divided
- 3 zucchini, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 2 tsp ground cumin
- 18 (6-inch) corn tortillas
- 1 (8-oz) block Monterey Jack cheese, shredded
Instructions
- Preheat oven to 400°F. Spread 1 cup salsa in a lightly greased 13-x 9-inch baking dish; set aside 1 cup salsa for topping.
- Combine remaining salsa, zucchini, both beans, and cumin in a bowl; toss. Arrange 6 corn tortillas over salsa in dish, tearing to fit.
- Spoon half of bean mixture over tortillas. Sprinkle with ¾ cup cheese. Repeat layers; top with remaining 6 tortillas.
- Pour reserved 1 cup salsa over tortillas; top with ½ cup cheese. Bake 25 minutes or until bubbly.
Side Dish Ingredients
- 1 cup long-grain white rice
- 2 Tbsp olive oil
- 1 (10-oz) can diced tomatoes with green chiles
- 1 (14.5-oz) can chicken broth
Side Dish Instructions
- Cook rice in hot oil in a large saucepan over medium heat 2 minutes. Add tomatoes and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Fluff with a fork, and season with salt and pepper to taste.
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