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Enchiladas and Rice Recipe

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This recipe for Enchiladas and Rice, by , is from Recipes of Anna Clark, Family and Friends, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anna Clark


Brown hamburger meat, drain
add 1 can enchilada sauce
1 can cream of mushroom soup
1 can milk
Soften yellow corn tortillas in oil.
Fill with velveeta cheese. Put in baking dish.
Pour meat sauce over top and cover with more velveeeta cheese.

Bake 20 minutes, 350℉

1 cup rice in skillet with 2 tbls. oil.
Add small tomato sauce and onions. Stir to brown rice and onions.
Add 2 cups water, season with salt, pepper, cumin, garlic, chili powder to taste.
Bring to boil.
Simmer 20 minutes.

See above.




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