Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas.
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) 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.
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