original recipe by Diane Thompson
1 box Farmhouse Mexican style rice
1 can pinto or red kidney beans
1 small can Mexican corn, with red & green peppers
2 small cans jalapenos
1 16 oz pkg queso fresco
small handful chopped black olives
approx 1 cup grated cheddar cheese
3 egg whites
2 cans enchilada sauce
12 corn tortillas
In a saucepan, set the enchilada sauce to reducing. You will need 3 cups.
Prepare the Mexican rice. When fully cooked, add the beans and corn.
Let the queso fresco soften, mash and add the jalapenos, cheddar cheese and egg whites, mix well. Add the chopped black olives.
In a 13x9x2 casserole dish or baking pan, spread 1/2 cup of reduced enchilada sauce on the bottom. Layer as follows: 4 corn tortillas arranged to cover the bottom, half the cheese mixture, then half the rice mixture and then 1 cup of sauce. Repeat, starting from the tortillas. End with a layer of tortillas and 1/2 cup of sauce.
Bake at 375 F for 25 minutes. Let stand 10 minutes before serving.
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Copyright © 1996 C. Diane Thompson
Copyright © 1997 Timothy M. Radonich