This was one of THOSE dishes. In my head, it sounded delicious. Then the more I thought about, the more I realized that S probably wouldn't enjoy it as much as I would. So, I opted to just toss a few of these together and not subject him to my eclectic dinner palette.
I whipped up a small batch and they were rather tasty!! My co-worker that sampled them, J, said that they could use the Thousand Island dressing. I’m not a huge fan of the stuff and don’t really like it on Reubens, but just thought I’d throw that out there for the other peeps in the blogosphere that might enjoy the tangy dichotomy of flavors. Yup! Whipping out the big words! *snort*
Anyway.
These honestly whipped up in no time at all! I honestly thought we would have more corned beef left after the St. Patrick’s Day boiled dinner. That’s one of the reasons I went for a corned beef meal, but no. Ate it all! So, I purchased corned beef from the deli counter. I’d suggest asking them to slice it thicker than usual. I purchased some canned sauerkraut. I think I would have preferred some sautéed cabbage, but that’s usually not a feat I like to tackle on a week night and would have definitely put this dish over the 30 minutes budget.
The rice? If you have a rice cooker and can have it ready or precook the rice the night before, perfect! If not, purchase the Minute Rice or Uncle Ben’s reheatable pouches. Make sure it ‘s enough for 4 cups of rice. And the Swiss? Your choice. I don’t think we have pre-shredded Swiss, so I whipped out our presto shredder. More about that in a future post. I’m still learning that system.
Corned Beef and Cabbage Enchiladas
Ingredients
- 1 pound corned beef, sliced
- 28 ounces sauerkraut, drained
- 3 cups Swiss cheese, grated
- 4 cups brown rice, cooked
- 3 cups milk
- 4 tablespoons cornstarch
- 1 tablespoon caraway seed
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- a pinch ground nutmeg
- 8 whole flour tortillas
- Thousand Island dressing to garnish
Cooking Directions
- Preheat oven to 350.
- Place the sauerkraut, rice and 1 cup Swiss cheese in a large mixing bowl and stir to combine. Add the caraway seed, garlic salt, and black pepper and stir again.
- Place a tortilla on a flat work surface. Top with 2 ounces of corned beef and 1/3 cup rice mixture. Roll and place seam side down in a 9 x 13 casserole dish coated with cooking spray. Repeat with remaining tortillas, corned beef, and rice mixture.
- Combine the milk and cornstarch in a small saucepan over medium heat; stirring with a whisk to combine. Stirring occasionally, bring to a slow boil and then simmer until thickened. Remove from heat and add 1 cup of Swiss cheese.
- Pour the cheese sauce over the enchiladas and top with the remaining 1 cup of Swiss cheese.
- Bake at 350 for 15 to 20 minutes or until the cheese is browned and bubbling.
- Cool slightly before serving.
Monday
Grilled Turkey Rachel from Cindy’s Recipes and Writings
Thinly sliced turkey, Swiss and cole slaw layered between two slices of grilled rye bread.
Thinly sliced turkey, Swiss and cole slaw layered between two slices of grilled rye bread.
Ham & Cheese Biscuit Empanadas from La Cocina de Leslie
If you like ham and cheese, then you’re going to love these flaky biscuit empanadas stuffed with ham, broccoli, and a chipotle cheese sauce.
Scrambled Egg Fajitas from Curious Cuisiniere
Scrambled eggs aren’t just for breakfast when you break out the tortillas for this fun and quick, Mexican-inspired dinner.
Corned Beef and Cabbage Enchiladas from A Kitchen Hoor’s Adventures
Basically, these are like a Reuben without the Thousand Island Dressing. Unique, tasty, and easy enchiladas for any #WeekdaySupper.
Brown Sugar Glazed Cod Tacos from Family Foodie
Whip up this Glazed Cod in less than ten minutes and let the family add their favorite toppings for a fun #WeekdaySupper.
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