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.

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  • prep time 30 min
  • total time 1 hr 5 min
  • ingredients 8
  • servings 5
 

Ingredients

1
box (6.4 oz) rice and vermicelli mix with Spanish seasonings
2
tablespoons butter or margarine
2 1/4
cups water
1
can (19 oz) Old El Paso® mild enchilada sauce
1
can (16 oz) pinto beans, drained, rinsed
1
can (11 oz) Green Giant® SteamCrisp® Southwestern style corn, drained
1
package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)
2
cups finely shredded Mexican cheese blend (8 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 1 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.
  • 2 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.
  • 3 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.

EXPERT TIPS

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Expert Tips

Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.

One can (15.25 oz) Green Giant® whole kernel sweet corn, drained, can be used instead of the Southwestern style corn. One can (15 oz) black beans, drained and rinsed, can be used in place of the pinto beans.

One and a half cups finely chopped cooked chicken can be used in place of the beans.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
11g,
11%
Trans Fat
1g
1%
),
Cholesterol
50mg
50%;
Sodium
1420mg
1420%;
Total Carbohydrate
73g
73%
(Dietary Fiber
12g
12%
  Sugars
6g
6%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
35%;
Iron
25%;
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.