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Yield: 6-8 servings
- 1 cup uncooked parboiled rice
- 2 1/2 cups water
Combine in a 5 cup bowl and microwave uncovered on high for 15 minutes or until all of the water is absorbed.
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Filling:
- 1 can (16oz) vegetarian refried beans
- 1 jar (16oz) hot salsa
- cooked rice (from above)
Combine and mix well.
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- 1 can (28oz) green chili enchilada sauce (if you can’t find green, the red kind is ok)
- 15 white corn tortillas (3 whole, the rest cut in half)
- 8oz each of finely shredded cheddar and Monterey Jack cheeses (combined and divided into thirds)
- Place a small amount of the enchilada sauce in the bottom of a standard size lasagna pan. (this will prevent the bottom layer from becoming hard)
- Place 2 halves of the cut tortillas, with the straight edges facing the outside edge of the pan, on each of the short ends of the pan, overlapping them.
- Place 2 more halves on the long sides of the pan in the same manner.
- Place a whole tortilla in the center of the pan.
- Spread half of the filling mixture over the tortillas.
- Top with 1/3 of the cheese.
- Cover with more tortillas in the same manner as the first layer in Step 2.
- Top with some enchilada sauce.
- Spread the remaining filling mixture over the enchilada sauce.
- Top with 1/3 of the cheese.
- Cover with more tortillas in same manner as in Step 2.
- Top with more enchilada sauce.
- Top with remaining 1/3 of the cheese.
- Bake in a 400F oven till it is completely heated all the way through and the cheese on top is slightly browned.(about 30 minutes)
- Let it stand about 5 minutes before cutting.
- Heat remaining enchilada sauce in a small saucepan.
Serve topped with remaining enchilada sauce.
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