Corn tortillas filled with 2+ T. of homemade Enchilada sauce, between 1-2 T. each of ground beef (seasoned with salt, chili powder, and cumin) and cooked brown rice, sprinkle cheese on top.
Too small and full to roll.... so I just laid them in the pan like tacos, made a layer on top of additional tortillas shells, topped with enchilada sauce and cheese!
Corn tortillas can really suck up the sauce, so if you like it saucier, make sure you add more sauce into each shell/taco, or serve with a good helping of salsa and sour cream! =)
I love Mexican (so does Seth! =) and enchiladas are soooo easy to make, especially to make up before and freeze! Just pull out the day of, thaw, and cook like you normally would (lol, which is @350* for 25-40 minutes depending upon how cold the insides still are! =)
ENJOY!
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