Best 3 No Roll Mexican Rice Enchiladas Recipes
No-roll Mexican rice enchiladas are a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. They are made with a simple filling of rice, beans, and cheese, and are then topped with a flavorful enchilada sauce. These enchiladas are a great way to use up leftover rice, and they can also be made ahead of time, making them a convenient option for busy families.
Let's cook with our recipes!
BLACK BEAN AND RICE ENCHILADAS
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Provided by Diane Manzella
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
- Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g
BLACK BEAN AND RICE ENCHILADAS
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
NO-ROLL MEXICAN RICE ENCHILADAS
Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 600, Carbohydrate 73 g, Cholesterol 50 mg, Fat 3, Fiber 12 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 6 g, TransFat 1 g
Tips:
- Use day-old rice for the best texture in your enchiladas.
- Shred your own cheese for a better melt and flavor.
- Don't overfill your enchiladas, or they will be difficult to roll and may fall apart.
- If you don't have a baking dish, you can use a large skillet to cook your enchiladas.
- Serve your enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and cilantro.
Conclusion:
No-roll Mexican rice enchiladas are a quick and easy meal that is perfect for busy weeknights. They are also a great way to use up leftover rice. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give no-roll Mexican rice enchiladas a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
