Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas.
No-Roll Mexican Rice Enchiladas
- Prep Time 30 min
- Total 1 hr 5 min
- Servings 5
- Ingredients 8
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 Red Enchilada Sauce
- 1 can (16 oz) pinto beans, drained, rinsed
- 1 can (11 oz) Southwestern style corn, drained
- 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
- 2 cups finely shredded Mexican cheese blend (8 oz)
Instructions
-
Step1Spray 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.
-
Step2Heat 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.
-
Step3Bake 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
600
Calories
23g
Total Fat
25g
Protein
73g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 600
- Calories from Fat
- 210
- Total Fat
- 23g
- 36%
- Saturated Fat
- 11g
- 57%
- Trans Fat
- 1g
- Cholesterol
- 50mg
- 17%
- Sodium
- 1420mg
- 59%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 73g
- 24%
- Dietary Fiber
- 12g
- 47%
- Sugars
- 6g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 35%
- 35%
- Iron
- 25%
- 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 Choice
5Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved