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 35 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 3 minutes.
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