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No-Roll Mexican Rice Enchiladas Recipe

No-Roll Mexican Rice Enchiladas
Source: Betty Crocker

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Ingredients

  • 1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings
  • 2 tablespoons butter or margarine
  • 2 1/4 cups water
  • 1 can (19 oz) Old El Paso™ mild enchilada sauce
  • 1 can (16 oz) pinto beans, drained, rinsed
  • 1 can (11 oz) Southwestern style corn, drained
  • 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)
  • 2 cups finely shredded Mexican cheese blend (8 oz)
PREP TIME
30m
COOK TIME
35m
TOTAL TIME
1h5m
YIELD
5 servings

Instructions

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently.
  • Stir in water and seasoning mix from rice box.
  • Heat to boiling.
  • Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender.
  • Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.
  • Heat oven to 350°F.
  • Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese.
  • Fold each in half.
  • Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping.
  • Pour remaining enchilada sauce evenly over enchiladas.
  • Cover tightly with foil.
  • Bake 30 to 35 minutes or until hot and sauce begins to bubble.
  • Uncover; sprinkle with remaining cheese.
  • Bake uncovered about 5 minutes longer or until cheese is melted.

Dinner

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A recipe from Betty Crocker

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