Wednesday, January 27, 2010

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

You need

1 box rice and vermicelli mix with Spanish seasonings
2 tablespoons butter or margarine
2 1/4 cups water
1 can enchilada sauce
1 can pinto beans ,drained and rinsed
1 can Southwestern style corn,drained
1 package flour tortillas
2 cups finely shredded Mexican cheese

How to

Spray a 13x9 glass baking dish with cooking spray. In 12 inch 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 15-20 minutes or until rice is tender. Stir in 1/2 cup of the enchilada sauce,the pinto beans and corn.

Heat oven to 350 Place about 1/2 cup rice mixture on center of each tortilla;top rice mixture with about 1 tablespoon 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

Bake 30-35 minutes or until hot and sauce begins to bubble. Uncover ;sprinkle with remaining cheese. Bake uncovered about 5 minutes longer

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