No-Roll Mexican Rice Enchiladas

Name: No-Roll Mexican Rice Enchiladas
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 5
Cuisine: Mexican
Ingredients: 2 Tbsps butter or margarine; 312 grams can Southwestern style corn, drained; 454 grams can pinto beans, drained, rinsed; 539 grams can Old El mild enchilada sauce; 232 grams package Old El flour tortillas for soft tacos & fajitas (ten 6-inch tortillas); 181 grams box rice and vermicelli mix with Spanish seasonings; 227 grams cups finely shredded Mexican cheese blend; 532 milliliters water

You can never have too many main course recipes, so give No-Roll Mexican Rice Enchiladas a try. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 23g of protein, 22g of fat, and a total of 638 calories. This recipe serves 5. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. This recipe is typical of Mexican cuisine. Head to the store and pick up rice and vermicelli mix, water, old el flour tortillas, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Spray 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.

Ingredients you will need

Cooking Spray

Seasoning Mix

Butter

Water

Rice

Equipment you will use

Glass Baking Pan

Frying Pan

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.

Ingredients you will need

Enchilada Sauce

Pinto Beans

Corn

Rice

Heat oven to 350F.

Equipment you will use

Oven

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.

Ingredients you will need

Tortilla

Cheese

Rice

Equipment you will use

Baking Pan

Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.

Ingredients you will need

Enchilada Sauce

Equipment you will use

Aluminum Foil

Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese.

Ingredients you will need

Cheese

Sauce

Equipment you will use

Oven

Bake uncovered about 5 minutes longer or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2Tbsps

butter or margarine 312grams

can Southwestern style corn, drained 454grams

can pinto beans, drained, rinsed 539grams

can Old El mild enchilada sauce 232grams

package Old El flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)181grams

box rice and vermicelli mix with Spanish seasonings 227grams

cups finely shredded Mexican cheese blend 532milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.