Start by Making the Rice First

1. Whether you’re using your own Spanish rice recipe or a boxed version like Rice-A-Roni, I recommend making this ingredient first since it takes the longest and you can work on additional fillings & sauces while it simmers.
2. For Rice-A-Roni Spanish rice, in a large skillet, combine rice-vermicelli mix and butter. Sauté over medium heat until vermicelli is golden brown, stirring frequently.
3. Slowly stir in water and Special Seasonings packet then add the 14 1/2 can diced tomatoes; bring to a boil.
4. Cover and reduce heat to low. Simmer 20 minutes or until rice is tender. When finished, stir and then cover while you work on additional fillings and sauces.

While Rice Is Simmering, Begin Making Refried Beans

1. If you want to simplify this step, you can use a can of ready-made refried beans (I used to use Amy’s brand), but if you have the time, making them yourself is worth the effort.
2. In a medium saucepan over medium heat, heat the olive oil. While it heats, finely chop the onion. Add onion and salt to saucepan. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 7 minutes. Begin draining and rinsing the beans. I hold the can under the faucet to rinse until all the bubbles are gone. Using the lid to cover the can, I give them a shake and then rinse one more time until all bubbles are gone and then drain. This extra step helps to minimize any bloating or other “bean-related” issues.
3. Add the garlic, chili powder, cumin, and cilantro. Cook, stirring frequently until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover then cook for 5 minutes.
4. Reduce the heat to low and remove the lid. Using a potato masher (or the back of a fork) mash up the beans, until you reach your desired texture and consistency. I like mine fairly smooth for spreading on the tortillas. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
5. Remove the saucepan from the heat and stir in the lime juice. Taste, and add more salt and lime juice if you like. If the beans seem too dry to spread, add a very small splash of water and stir to combine. Cover until you’re ready to use.

Once the Rice & Beans Have Cooked, Make the Red Enchilada Sauce

1. As with the other ingredients, you can buy ready-made enchilada sauce to use instead of making your own, but if you have time, this version makes for more flavorful enchiladas.
2. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook, stirring constantly with a whisk to prevent burning the flour.
3. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the mixture until smooth and continue cooking over medium heat, approximately 10 minutes, or until thickened slightly.

Make the Mole Sauce (I like to save making the mole until last because it continues to thicken the longer it sets, and you want to be able to spread /drizzle it over the enchiladas.)

1. Scoop out the Dona Maria Mole paste. I use a butter knife to slice into the paste inside the jar, wiggling it about to allow the liquid to fully saturate, and then lift out the amount I’m going to use.
2. In a medium saucepan, combine the mole paste with chicken (or vegetable) broth. Mix the ingredients together over low heat until no clumps. I use a whisk but a fork also works.
3. Bring to a boil and cook for 4 minutes stirring constantly. Then reduce back to low heat. The consistency should be thick, but spreadable, like a frosting.

Assemble the Enchiladas

1. Preheat Oven to 350 degrees
2. Pour a thin layer of the red enchilada sauce into the bottom of your 9 x 13-inch glass or ceramic pan. Begin filling the corn tortillas beginning by spreading a thin layer of the refried beans, followed by a small scoop of rice, then finally topping with a sprinkle of shredded cheese. There’s no wrong way to do this, but just remember to not overfill so you can roll the tortillas without them cracking.
3. Roll up the tortilla and place in the pan with the tortilla edges facing down to help hold the rolled enchilada together. Immediately spoon red enchilada sauce on top to help seal it. Repeat filling, rolling, and sealing your tortillas until all the enchiladas are in the pan. I slide and squinch the enchiladas together as I go, so I can usually get 13-14 in the pan, 10 going one way and 4 more in the leftover space in the dish.
4. Once all the enchiladas are in place, cover them with the mole sauce. Finally, top with the remaining shredded cheese. You’re ready to bake!
5. Bake at 350 for 20 minutes.
6. Let enchiladas stand for 10 minutes.
7. Garnish with your favorite additions and condiments like salsa, sour cream, or avocado slices. Enjoy!