No Roll Mexican Rice Enchiladas Recipes

BEEF 'N' RICE ENCHILADAS

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
• Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

NO-ROLL MEXICAN RICE ENCHILADAS

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.
• Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.
• Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.