So I plan to share my meal from last night, in recipe form. It was a huge hit.
Cheese enchiladas with queso sauce, spanish rice, black beans--serves with diced avocado, tortilla chips and salsa.
Earlier in the day I soaked the beans and then set them to simmer with salt to taste and two chicken bouillon cubes. Done. Cooked, and set aside to warm later.
We used white corn tortillas and heated them in a skillet until pliable, then filled each with shredded cheddar and rolled up. Placed them seam side down in a 13 by 9 pan to make 16 enchiladas. Truth be told I would have added diced, sauteed onion if it were up to me, but the moans and rejections I would have encountered just weren't worth it, so they were minus the onions.
Next I made the sauce--which I made up as I went- from 3/4 can Las Palmas enchilada sauce (Taco Bell or Old El Paso or Gebhardt is fine too), about a cup of mexican velveeta, and a can of cream of chicken soup. I microwaved it until creamy. Poured it over the enchiladas and baked until bubbly at 350.
While that was baking I brought to a boil, 4 cups of water, 1/4 cup of the reserved enchilada sauce, 1 tbsp each of chili powder, cumin, onion powder, garlic, black pepper, and salt. I added 3 chicken bouillon cubes. When it was boiling I added 2 cups jasmine rice, reduced heat, covered, and simmered, stirring now and then to prevent sticking, until most liquid was absorbed.
Set table, set out avocado, chips, salsa, beans, rice and enchiladas and we dug in. It was hailed as the best cheese enchiladas and rice/beans yet.
Guess we have a keeper....