I'm cooking up a batch of these for this weekend's gaming session. So if you show up on time, you'll get to sample this recipe first-hand.
Trav's Cheesy Rice Enchilladas
2 cups instant rice
2 cans of diced green chilis*
2 cups of Mexican Velveeta,* cut into chunks
1 or 2 ounces of milk
Salt and pepper to taste
2-12 oz. cans green enchillada sauce*
24 enchillada-sized flour tortillias
1 cup shredded cheddar cheese
Cook the rice according to the package directions, to make 4 cups of cooked rice. Melt the Velveeta and milk together in the microwave, using a glass bowl. Mix the rice, melted cheese, and diced green chilis together until blended (the mixture should have the consistency of mashed potatoes). Taste the mixture, and add salt and pepper if necessary.
Spoon about 1/4 cup of the cheese-rice mixture onto a tortillia, and roll tightly. Place the tortillias in a single layer in a 9" x 13" oven-safe pan. Pour the enchillada sauce over the enchilladas, and top with the shredded cheddar cheese. Bake at 350 degrees for 15 minutes, or until everything is hot and bubbly. Serve hot with corn chips, fresh salsa, and an ice-cold Corona.
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*If you like it hot, get the "hot" varieties of these ingredients....and if you like it mild, get mild. If you like it somewhere in between (like most people), try mixing and matching the ingredients: use hot chilis with mild Velveeta and sauce, for example.
If you accidentally make it too spicy, don't fret...just serve the enchilladas with a dollop of sour cream to cool things down a bit. If you make it too mild, spoon some spicy salsa over the top. It's not perfect, but it will do in a pinch.
