Mexican

Cheese & Rice Enchiladas

Prep Time: 30 min  |  Cook Time: 25 min  |  Servings: 4  |  Calories: 592
0 Reviews
Cheese & Rice Enchiladas
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
  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.

Serving Size 4

Calories 592

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 24.50g 38%
Sat. Fat 14.00g 71%
Mono Unsat. Fat 6.20g
Poly Unsat. Fat 1.70g
Cholesterol 67mg 21%
Sodium 1868mg 77%
Amount/Serving%DV*
Total Carbohydrate 72g 24%
Dietary Fiber 11g 44%
Sugars 0g
Protein 24g
Amount/Serving%DV*
Vitamin A 123RE
Vitamin C 29mg 50%
Calcium 516mg 52%
Iron 3mg 17%