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Alright, don’t linger, let’s practice this my enchilada rollups formula with 11 substances which are absolutely easy to acquire, and we have to process them at the very least through 9 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients of My Enchilada Rollups:

1. Require 1 lb ground beef or turkey
2. Take 8 oz can green chilis
3. Provide 1/2 cup of onion chopped
4. You need 4 oz cream cheese
5. Provide 1 packages of McCormick enchilada sauce mix
6. Provide 8 oz can tomato sauce
7. Take 1 1/2 cup of water
8. Need 1 of shredded mozzarella and colby jack cheeses
9. Make ready 8 for -10 lasagna noodles cooked 9-10 mins or until just under cooked
10. You need 1 tsp - spices: salt, pepper, onion powder, garlic powder, and cumin to taste
11. Get 1/2 cup your favorite spanish rice (pre cooked, I used what I had left over from a previous night)

My Enchilada Rollups process:

1. »prepare sauce: 1 1/2 cup water, tomato sauce, and sauce mix. Bring to a boil and whisk occasionaly until thickened. if making a bigger batch, you will need to double this and so on.
2. »boil noodles for 9-10 mins or until just under cooked. Drain and lay flat.
3. »brown meat and drain fat. add onions, chilis, rice, and 1/2 cup or so of sauce. start slow you only want enough to bind it together, not become soupy. season with spice blend to taste.
4. »spoon some sauce into the bottom of an appropriate sized casserole dish.
5. »spread a layer of cream cheese over each noodles. thickness is up to you.
6. »spread meat mixture onto noodles over the cream cheese. top with mozzarella. roll up and place seam side down in dish. repeat.
7. »spoon enchilada sauce on each roll, just enough not to smother. top with colby jack cheese.
8. »cover and bake at 375° for 20-30 mins, uncovered for 5-10 mins until heated though and cheese is melted.
9. »garnish with lettuce, tomato, green onion, sour cream and/or avacado.

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