Mexican
Cheese & Rice Enchiladas
Prep Time: 30 min | Cook Time: 25 min | Servings: 4 | Calories: 592
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Prep Time
30 min
Cook Time
25 min
Servings
4
Calories
592
Take your lunch or dinner south with our enchiladas recipe. Pick your favorite Mexican vegetables and top off with our Sargento® Shredded Taco Cheese.
Ingredients
- 1/2 cup rice, uncooked
- 1/2 tsp. salt
- 8 (6-inch) corn tortillas
- 2 cups (8 oz.) Sargento® Shredded Taco Cheese, divided
- 1/2 cup light or regular sour cream
- 1/2 cup sliced green onions, divided
- 1 can (4 oz.) chopped green chilies, undrained
- 1 can (15 oz.) pinto beans, rinsed and drained
- 1 cup salsa
- 2 cloves garlic, minced
- 1 cup diced seeded tomato
- 1 Tbsp. minced fresh cilantro
Directions
- Combine rice, 1-1/3 cups water and salt in small saucepan; heat to a boil. Reduce heat to low; cover and simmer 18 minutes or until liquid is absorbed. Transfer to medium bowl; cool completely.
- Wrap tortillas in dampened paper towels, then in foil. Bake in preheated 350°F oven 10 minutes or until softened. Add 1 cup cheese, sour cream, 1/4 cup green onions and chilies to rice; mix well. Spoon heaping 1/3 cup mixture down center of each warm tortilla. Roll up; place seam-side down in greased 13x9-inch baking dish.
- Partially mash beans with back of a wooden spoon or potato masher in medium bowl. Stir in salsa and garlic. Spoon evenly over enchiladas; cover with aluminum foil. Bake in a preheated 350°F oven 25 minutes or until heated through. Sprinkle with remaining 1/4 cup green onions, tomato and cilantro.
