I know these Corned Beef and Cabbage Enchiladas sounds weird, but they taste amazing! If you love corned beef like I do, you’ll have to try these because you and your family will love them.
Sometimes, I have these great ideas. Then I think to myself, “Is that REALLY a great idea? Does that really appeal to anyone else but me?” Um…sometimes.
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*
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.
Okay. You have to get past the traditional “enchilada” mentality. The enchilada is just the method. These are ALL Reuben in flavor! Sans the dressing on mine. The corned beef and sauerkraut are heaven together! The Swiss cheese is the perfect binder with the rice to make for a hearty filling. And the Swiss cheese “queso” on top is tangy and tasty! And it browns up nicely in the oven. They smelled delicious and aromas didn’t disappoint! These tasty pretty darn good for completely made-up in my head if I don’t say so myself!
- 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
- 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.
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