Best 2 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.
Here are our top 2 tried and tested recipes!
BEEF 'N' RICE ENCHILADAS
When there are young children in the house, you want foods that are a snap to prepare. Loaded with ground beef, cheese and a flavorful rice mix, these enchiladas fit the bill. But they're so good that I make them to serve to company, too. -Jennifer Smith, Colona, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 enchiladas.
Number Of Ingredients 5
Steps:
- Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.
Nutrition Facts : Calories 415 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 1141mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
SPANISH RICE ENCHILADAS
My husband and son love ground geef in every way. It's versatile and delicious in so many recipes. With an assortment of toppings, these enchilas are a meal by themselves.-Corine Kirscher, Auburn, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 enchiladas.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.
Nutrition Facts : Calories 646 calories, Fat 26g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 2065mg sodium, Carbohydrate 66g carbohydrate (5g sugars, Fiber 8g fiber), Protein 31g protein.
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.
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