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Salsa Rice Enchiladas Recipe

Salsa Rice Enchiladas
Source: Betty Crocker

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.

Dinner

A recipe from Betty Crocker

https://www.flyers-on-line.com/data/recipes/7445/salsa-rice-enchiladas.jpg

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