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.

  • 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)
  • 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.
  • 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.
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