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No-Roll Mexican Rice Enchiladas

Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas.

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( 58 Ratings)

58 Ratings

5 Stars 29%

4 Stars 36%

3 Stars 21%

2 Stars

1 Stars

Member Reviews ( 20 )

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Prep Time 30 min
Total Time 1 hr 5 min
Servings 5

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 enchilada sauce

1: can (16 oz) pinto beans, drained, rinsed

1: can (11 oz) Green Giant® SteamCrisp® Southwestern style corn, drained

1: package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)

2: cups finely shredded Mexican cheese blend (8 oz)

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Directions

1 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. 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.
2 Heat 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.
3 Bake 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.

EXPERT TIPS

Expert Tips

Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.

One can (15.25 oz) Green Giant® whole kernel sweet corn, drained, can be used instead of the Southwestern style corn. One can (15 oz) black beans, drained and rinsed, can be used in place of the pinto beans.

One and a half cups finely chopped cooked chicken can be used in place of the beans.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 11g, 11% Trans Fat 1g 1% ),
Cholesterol: 50mg; 50%;
Sodium: 1420mg; 1420%;
Total Carbohydrate: 73g; 73%
(Dietary Fiber 12g 12% Sugars 6g 6% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 35%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 20 Reviews View All

Posted 3/26/2013 9:46:32 PM REPORT ABUSE PBonnin said:

Rating:

This was super yummy - and perfect for the cold front that just came in! I did change the recipe to make it healthier - used black beans, low fat cheese, corn tortillas and made my own spanish rice with brown rice and petite diced tomatoes. Add a side of guacamole - so yummmmmmy!!

This reply was: Helpful Inspiring

Posted 2/21/2013 12:27:10 PM REPORT ABUSE Lisa Blair said:

Rating:

My family loves this. I use 2 boxes of rice a roni spanish rice, 2 cans of enchilada sauce, and 2 lb of ground chicken. No beans or tomotoes. But tons of mexican cheese. This is one meal my family will eat the leftovers as a snack or for breakfast the next morning or even for supper the next night.

This reply was: Helpful Inspiring

Posted 5/22/2012 5:58:07 PM REPORT ABUSE Mamaboo88 said:

Rating:

I made this last night for the Fam. & They loved it !. A few things I did different I added chicken ( grilled with chipotle spices) chopped and added to rice mixture. I also used rice a roni Spanish rice with a added can of diced tomatoes. This is a definite keeper! Loved the flavor! served with sour cream!

This reply was: Helpful Inspiring