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Salsa Rice Enchiladas Recipe
Ingredients
- 1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
- 1 1/2 teaspoons chili powder
- 1 cup uncooked instant rice
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (11 oz) whole kernel corn with red and green peppers, undrained
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
- Additional Old El Paso™ Thick 'n Chunky salsa, if desired
| PREP TIME 25m |
TOTAL TIME 25m |
YIELD 4 servings |
|---|
Instructions
- In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling.
- Stir in rice; remove from heat.
- Cover and let stand 5 minutes.
- Stir in beans, corn and cheese.
- Spoon about 1/2 cup rice mixture onto center of each tortilla.
- Fold up bottom of each tortilla; fold over sides.
- Secure with toothpick if necessary.
- Serve with salsa.
A recipe from Betty Crocker
2020-08-13
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