Salsa Rice Enchiladas

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    • #241839
      Liss

      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.
      Variation
      For more spice, use the perkier jalape?o- and cilantro-flavored flour
      tortillas available in the supermarket.

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