Cheese & Rice Enchiladas

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

Take your lunch or dinner south with our enchiladas recipe. Pick your favorite Mexican vegetables and top off with our Sargento® Shredded Taco Cheese.

  • 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
  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%
Total Carbohydrate 72g 24%
Dietary Fiber 11g 44%
Sugars 0g
Protein 24g
Vitamin A 123RE
Vitamin C 29mg 50%
Calcium 516mg 52%
Iron 3mg 17%