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    Senior Member Savin' Moola's Avatar
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    Jan 2006

    Default Salsa Rice Enchiladas

    Salsa Rice Enchiladas

    Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans,
    corn, peppers and cheese. Salsa's on the side.

    Prep Time:25 min
    Start to Finish:25 min
    Makes:4 servings

    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 ounces) Green Giant? Mexicorn? whole kernel corn with red
    and green peppers, undrained
    1 1/2 cups shredded Cheddar cheese (6 ounces)
    1 package (11.5 ounce) Old El Paso? flour tortillas for burritos (8
    tortillas; 8 inch)
    Additional Old El Paso? Thick 'n Chunky salsa, if desired

    1. 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.
    2. 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.

    Serve With
    For a family fiesta, serve with nachos, watermelon wedges and, for
    dessert, brownie sundaes.
    For more spice, use the perkier jalape?o- and cilantro-flavored flour
    tortillas available in the supermarket.

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