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Salsa Rice Enchiladas

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By Betty Crocker Kitchens
Updated Mar 5, 2012
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Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans, corn, peppers and cheese. Salsa's on the side.

Salsa Rice Enchiladas

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1 1/2 cups thick & chunky salsa
  • 1 1/2 teaspoons chili powder
  • 1 cup uncooked instant rice
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • Additional thick & chunky salsa, if desired

Instructions

  • Step 
    1
    In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
  • Step 
    2
    Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.

Nutrition

750 Calories
22g Total Fat
33g Protein
119g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
750
Calories from Fat
200
Total Fat
22g
0%
Saturated Fat
10g
0%
Cholesterol
45mg
0%
Sodium
1530mg
0%
Total Carbohydrate
119g
0%
Dietary Fiber
14g
0%
Protein
33g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
24%
24%
Calcium
46%
46%
Iron
44%
44%
Exchanges:
7 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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