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
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Alberto
[email protected]I wouldn't recommend this recipe. The enchiladas were bland and the filling was dry.
Sharon Kerubo
[email protected]I tried making these enchiladas, but they didn't turn out very well. I think I might have made a mistake in the recipe.
Boswan Gh
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Jack austine Ouna
[email protected]I'm not a big fan of Mexican food, but these enchiladas were really good. I would definitely make them again.
Shoron Miya
[email protected]The enchiladas were delicious! I made them for my family and they loved them.
Kagiso Moan
[email protected]I followed the recipe exactly and the enchiladas turned out great. I will definitely be making these again.
Abigail Rowley
[email protected]These enchiladas were easy to make and tasted great. I would definitely recommend them.
Des Taylor
[email protected]I made these enchiladas last night and they were a big hit with my family. The filling was flavorful and the enchiladas were nice and cheesy. I will definitely be making these again.
Chidiebere Chukwunyere
[email protected]These enchiladas were delicious! The rice filling was flavorful and the enchiladas were nice and cheesy. I will definitely be making these again.
Moumita jannat mou Mou
[email protected]I love this recipe! It's so simple and quick to make, and the enchiladas always turn out perfectly. I've made them several times now, and they're always a hit.
Prova Nahida
[email protected]These enchiladas were a hit with my family! They were so easy to make, and the flavor was amazing. I will definitely be making them again.