A delightfully creamy polenta side dish is only minutes away if you have a box of polenta, one cup of chicken stock, and some Parmesan cheese. Additionally, you may use it as a base for a robust stew or serve it as an appetizer.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 enchiladas |
Ingredients
- cooking spray
- 2 ½ cups water, divided
- 1 cup white rice
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (1.25 ounce) package taco seasoning
- 1 (16 ounce) can refried beans
- 2 cups shredded Cheddar cheese, divided
- 1 cup cottage cheese
- 10 (8 inch) flour tortillas
- 1 cup sour cream
- 1 (7.75 ounce) can red enchilada sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×13-inch baking dishes with cooking spray.
- Bring 1 1/2 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is almost tender and liquid is absorbed, 15 to 20 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease, then stir in onion and garlic until thoroughly combined. Stir remaining 1 cup water and taco seasoning into beef mixture; bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes.
- Gently stir in rice and continue cooking, stirring often, until liquid is absorbed. Mix refried beans, 1 cup Cheddar cheese, and cottage cheese into filling; stir until well combined.
- Spread about 1/2 cup filling in a line down the center of each tortilla and roll up to enclose filling. Place 5 rolled tortillas, seam-side down, into the bottom of each prepared baking dish.
- Stir together sour cream and enchilada sauce in a bowl until combined. Pour 1/2 of the sauce down the center of each dish; sprinkle with remaining 1 cup Cheddar cheese.
- Bake in the preheated oven until cheese is melted and filling is hot, 20 to 25 minutes.
- To Freeze Unbaked Enchiladas: After step 5, cover the baking dishes with aluminum foil and freeze for up to 3 months. Let thaw in the refrigerator overnight. Bake as directed above, adding 5 to 10 minutes to cook time.
Nutrition Facts
| Calories | 550 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 12 g |
| Sodium | 957 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Solid. My picky wife was a big gfan
Wow. My family and I loved this dish
It was great! Note that the filling was more than what a regular 9×13 pan holds, thus we had to freeze almost half of the filling. We filled 5 or 6 full size tortilla shells and placed the remaining stuffing in the freezer. When we were ready to eat the remainder, we simply thawed the filling and went back to the instructions at the point of filling, which made another 4 or 5. We added the extra 5 or so minutes to the cooking time as instructed. And viola… it turned out just as good as the first pass. I don’t know that I would’ve liked it as much if we would have filled the tortillas and froze those. We definitely recommend!
I used leftover Hamburger Helper Cheesy Enchilada, which my husband said wasn’t that good. But when I followed this recipe and added refried beans and cheddar cheese to it, and wrapped in tortillas with the creamy enchilada sauce poured over it and cheese sprinkled on top, he came back for seconds! I’ve made this from scratch also, and it is an excellent recipe.
I think if i made it again I might add more spice to it since I like spicy things, other then that it is great!
Family favorite! I had to make some changes for my covid pantry: no beans, changed cottage cheese for fat free cream cheese ..not on purpose, used minute rice, no taco seasoning, so used 1T chili powder and between 1/4 to 1/3 c ortega taco sauce medium. For the sauce, I added 3 T cocoa to take the bitter out of the canned sauce. The color was really bad…but it tasted FANTASTIC! We’re planning a remarkably ground turkey and one with shredded chicken.
I made this according to the recipe, only thing I added was 2 red chile peppers with the onion and garlic. It takes some time to prep, but once it’s in the oven, you have time to clean up the kitchen! It was delish! Hubby really liked it too, so will be making this again!
Really amazed how good these came out with so many ingredients, and just 1 lb. of ground beef. I scanned the comments and no one said it needed more meat. A great way to stretch the beef! Taste and texture were great. The only problem was that I brought this to church and the color of the sauce was pink, which was either off-putting or confusing to people; they didn’t know that it was enchiladas. So I’ll just use enchilada sauce when bringing it somewhere.
Super yummy. Just spicy enough to please everyone.
I will make it again but probably spice it up a bit. It’s a little bland, that being said – very kid friendly.
Made this for a party. It went fast!
Bland as is. Most reviewers added something to perk up the recipe. That should tell you something. Cottage cheese? Please. At dinner both of us sighed dejectedly at how much work these enchiladas were to produce such a mediocre dish.
My whole family enjoyed these. I followed the recipe except I did not use the sour cream. Since I didn’t have any. But they were still delicious. My son cleaned his plate and asked for it again the next night. Plenty of leftovers.
These were delichious. Added a couple of slices pepper jack cheese to meat mixture for additional spice. Doubled the sauce.
Made a couple of changes because I have some picky eaters. The only big change was black beans instead of refried beans. I am not a cook nor do I normally do the cooking but with the wife out of town for a week I am feeding the small army. It was said my enchiladas are better then mom’s though.??
Used Spicy Beef recipe to cook beef, 4lbs, in my slow cooker earlier. Did the beans in a slow cooker over night. Put rice, meat, seasonings, and smashed home cooked beans and other ingredients together in the morning. Made up totillas. Put in fridge. Came home from church, spread sauce on top and baked. Was excellent!
Could use more sauce next time. But it was delicious! I used steak strips instead of ground beef and added some rice and a bit of heavy whipping cream/(and sour cream…..
My hubby loved this and so did I taste super delicious! followed everything step by step. I don’t think I ever want to eat outside enchiladas again, making my own from now on when I am craving them
I love this recipe – especially beacuse it uses both beef and refried beans. I always substitute sweet corn for half the rice and it adds more flavor. I also add pinch of red pepper flakes to the filling. I mak e my own enchilada sauce and about a third of it in the bottom of the pan and use the rest to pour over the enchiladas. Yum!
I think this is a wonderful recipe and my family loved it! I made it the first time with beef and it was great…today u made it with leftover turkey from our Thanksgiving dinner yesterday and it was a complete hit! Made it exactly how it said except turkey in place of beef!
This is very good! I made it as written except I accidentally grabbed green enchilada sauce at the grocery store, and I used instant brown rice because that’s what I had on hand. Very easy to put together. I will be making this again and again!