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Recipes

Cheese and Rice Enchiladas with Spicy Bean Sauce

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INGREDIENTS

  • 1/2 cup rice, uncooked
  • 1/2 tsp. salt
  • 8 (6-inch) corn tortillas
  • 2 cups (8 oz.) Sargento® Bistro® Blends 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

  • 1

    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.

  • 2

    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.

  • 3

    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.

Cheese and Rice Enchiladas with Spicy Bean Sauce

SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 594

Total Fat 24.6g

Saturated Fat 14.2g

Trans Fat 6.4g

Polyunsaturated Fat 1.8g

Cholesterol 64g

Sodium 1882g

Carbohydrates 71g

Protein 24g

Dietary Fiber 11g

Vitamin A 135g

Vitamin C 30g

Calcium 512g

Iron 3g