No-Roll Mexican Rice Enchiladas

(27)
  13 reviews

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)

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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