Saturday Night.

I know the person on keys and she is stellar!
If your in town, check it out! Tickets at the door are only $15.00 bucks.
1. Cook brown rice (according to directions on box). For a bit of flavor and mexican punch, you can add the cumin, bullion cube and red pepper flakes to the boiling water prior to adding the rice.
2) When rice is done cooking, divide between two small casserole dishes. I prefer to divide my ingredients into two containers and freeze one for later. This recipe will also work well in one 8x8 pyrex casserole dish.
3) Combine beans, cheese, and green chilies. (no, that isn't dog food).
4) Spoon bean mixture onto a warmed corn tortilla and spread around.
5) Place the enchiladas on top of the rice. Squeeze in as many as you can so they fit snuggly like peas in a pod. And while you are doing it, your hand will look more alive and colorful than mine! Promise.
6) Pour Enchilada sauce over all of the enchiladas, making sure the entire corn tortilla is drenched in sauce. I start with ends first since they will tend to dry out if not covered in sauce.
7) Sprinkle with cheese and place into an oven set at 350 degrees. Cover and bake until heated, aproximately 45 minutes.



Created by a 5th grade student and based on a lesson plan about Marc Chagall. To view more elementary student art click here. To view a lesson plan about Marc Chagall click here. 



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| 3rd Grade. Lesson: About Face. |
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| 5th grade. Lesson: Chagall, Dreamlike Painting. |
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| 3rd Grade. Lesson: Wild Wires |
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| 1st Grade. Lesson: Van Gogh Sunflowers |






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