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No-Roll Mexican Rice Enchiladas
No-Roll Mexican Rice Enchiladas
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Simplify enchilada making by stuffing, rolling, and baking delicious vegetarian rice and bean enchiladas.
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:
  • Prepare a 13x9-inch (3-quart) glass baking dish by spraying it with cooking spray. In a 12-inch nonstick skillet, sauté the rice and vermicelli with butter over medium heat until the mixture turns golden brown, stirring regularly. Add water and seasoning mix from the rice box, bring to a boil, then cover and simmer over low heat for 15 to 20 minutes until the rice is tender. Finally, mix in 1/2 cup of enchilada sauce, pinto beans, and corn.
  • Preheat oven to 350°F. Spoon 1/2 cup of rice mixture onto the center of each tortilla. Sprinkle 1 tablespoon of cheese over the rice on each tortilla. Fold them in half and arrange them in a baking dish in two neat rows of five, tilted and slightly overlapping. Pour the remaining enchilada sauce evenly over the top of the enchiladas. Cover the dish tightly with foil before baking.
  • Bake for 30 to 35 minutes, or until hot and sauce starts to bubble. Remove the cover, top with the remaining cheese, and bake for an additional 5 minutes, or until the cheese is melted.

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