Salsa Rice Enchiladas | Recipe Finder

2,237,727 recipes

Recipe-Finder.com

TextImagesVideoOne from site

Advanced Search

4servings
25minutes
750calories

Add to Menu Add to Calendar

Salsa Rice Enchiladas

Source: www.bettycrocker.comReport recipe

Rate this recipe:

Nutrition Info . . .

Nutrients	Proteins, Carbohydrates, Cellulose
Vitamins	B₁, B₂, B₃, B₉, B₁₂, E
Minerals	Zinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
Additional Old El Paso® Thick 'n Chunky salsa, if desired

Instructions Jump to Ingredients ↑

In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.

Comments

Recipe Finder © Rogue Network Solutions.

882,796