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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Servings 5

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( 26 ) Ratings

26 Ratings

5 Stars 19%

4 Stars 19%

3 Stars

2 Stars 12%

1 Stars

Member Reviews ( 14 )

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ingredients 8
Prep Time 30 min
Total Time 1 hr 5 min

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)

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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AnyLu

report Posted May. 1, 2013 6:39 PM

Fast and easy to make. My fiancé and boys loved it! Definitely making this again in the future.

lovetocookinAR

report Posted May. 1, 2013 5:07 PM

I think the key to successful no-roll enchiladas is to warm the sauce and add after baking, or pour on room temperature for the last 15-20 minutes of baking and adding the cheese on top when you take them from the oven. If a very soft tortilla is used, sometimes soaking in the sauce destroys the integrity of the tortilla. I love having an easy vegetarian option to a family favorite. Thanks Pillsbury!

Charlene818

report Posted May. 1, 2013 12:29 PM

Very good. I used an artisan flax and blue corn tortilla. You could also substitute black beans for pinto. Very tasty.

kitty-san

report Posted Apr. 30, 2013 5:03 PM

Sounded great but thse were a complete disaster!! When they overlap as shown in the photo, they all melt into each other and are impossible to separate into nice servings. I didn't think the taste was all that great either. I'm sticking to the roll-up method and a different combination of ingredients and am never attempting this again.

kitty-san

report Posted Mar. 7, 2013 12:28 PM

Mine were a disaster! The folded tortillas had all "melted" into one huge entity and impossible to separate without ruining and even the taste was very blah. A waste of ingredients and time andI'll never make these again.