LeeLanna’s Enchilada Bake

First, brown the ground beef. I normally season mine with taco seasoning, but you can use salt and pepper or whatever you prefer.

Drain it and add in the half package of cream cheese and half the can of tomato sauce. Let it cook on medium heat until it is mixed together well.

Add in the Sofrito sauce to the rice to season it and place the rice in a casserole dish.

Now that you have the bed of rice, spoon the meat mixture into the tortillas, wrap them, and press them into the rice, seam side down.

It should take about ten or less tortillas, depending on how you space them. But the meat will fill at least ten wraps!

Once they are settled in, add the Rotel over the top, then pour the enchilada sauce over this and be sure it seeps down and flavors the rice as well.

Sprinkle with cheese.

Stick it in the oven to bake for about a half hour (30 minutes) at around 350F, or until everything is melted and warmed together.

My family begs for this. It’s a great dish! You can use chicken or shredded beef too, but ground beef is just cheaper all around.