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; 454 grams can pinto beans, drained, rinsed; 312 grams can Green Giant® SteamCrisp® Southwestern style corn, drained; 539 grams can Old El Paso® mild enchilada sauce; 232 grams package Old El Paso® 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

No-Roll Mexican Rice Enchiladas might be just the main course you are searching for. This recipe serves 5. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 652 calories, 24g of protein, and 22g of fat. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. A mixture of mild enchilada sauce, pinto beans, water, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is an affordable recipe for fans of Mexican food.

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 350°F.

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 454grams

can pinto beans, drained, rinsed 312grams

can Green Giant® SteamCrisp® Southwestern style corn, drained 539grams

can Old El Paso® mild enchilada sauce 232grams

package Old El Paso® 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

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.