NOTE*****This may be made without the brown rice; use 5
cups mashed cooked and drained beans instead. The sauce can also be used in other Mexican recipes.
To make the enchilada sauce combine all ingredients in a saucepan and
cook, stirring constantly, until the mixture boils and thickens,
about 7 minutes.
Preheat the oven to 350 degrees. Spread 1 cup of the
enchilada sauce in the bottom of a covered casserole dish.
Take one
tortilla at a time and spread some beans, rice, and scallons down the
center.
Roll up and place seam-side-down in the casserole dish.
Repeat until all ingredients are used. Pour the remaining enchilada
sauce over the rolled-up tortillas, cover, and bake for 30 minutes.
