Rice Enchiladas Recipes

3 INGREDIENT MEXICAN RICE

Steps:

• Combine all the ingredients: In a large skillet or saucepan add the rice chicken broth and enchilada sauce. Bring to a boil over medium high heat, stir well, cover the pot, then turn down the heat to a medium.
• Cook the rice: Cook for about 10 to 15 minutes, or until the rice is cooked, stirring occasionally. Season with salt and pepper.
• Season and garnish: Season with salt and pepper. Top with tomatoes, green onions and cilantro before serving.

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.

SALSA RICE ENCHILADAS

Steps:

• 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.
• 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.

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.

SPANISH RICE ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.

ONE POT CHICKEN ENCHILADA RICE CASSEROLE

Steps:

• Heat olive oil over medium high heat in large skillet.
• Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
• Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
• Add bell peppers and cook for a further 2 minutes.
• Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
• Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
• Meanwhile, shred or roughly chop chicken.
• When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
• Serve, garnished with fresh cilantro/coriander if desired.

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.

ONE-POT ENCHILADA RICE RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
• Add pepper and sauté 2-3 minutes or until peppers have softened.
• Add tomatoes and sauté 1 minute.
• Remove sauteed vegetables and set aside.
• Pour water into the skillet and wait for it to come to a boil.
• Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
• Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
• Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
• Add cheese on top (optional).
• Bake in a preheated oven for 20-25 minutes.
• Allow to cool for 5 minutes.
• Garnish with cilantro and avocado (optional).
• Enjoy!

ENCHILADA RICE (INSTANT POT + STOVETOP)

Steps:

• Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button, and set the time for 5 minutes, stir frequently.
• Add the rice, water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Attach lid and turn to close, set valve to SEALING, and manually set to HIGH pressure for 5 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single-layer kitchen towel over the valve to catch the steam).
• Remove lid and give a good stir. It will seem liquidy but will thicken after a few minutes. Add the cilantro and season to taste.
• Cook 1 1/2 cups of rice according to package directions. Set aside.
• Heat oil/water in a medium-sized pot, add the onion, bell pepper, and garlic, saute for 5 minutes.
• Add the cooked rice, corn, tomatoes, black beans, spices, and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.
• Remove from heat, let rest to thicken up, about 5 - 10 minutes. Add the cilantro and season to taste.

EASY CHICKEN ENCHILADA RICE

Steps:

• Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.
• Stir in Knorr® Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.
• Top with Cheddar cheese and serve.

RICE & BEAN ENCHILADAS

Steps:

• Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
• Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.

ENCHILADA RICE RECIPE

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about 5 minutes.
• Pour the water into the pan. Bring to a boil. Add the rice, stir, then cover the pan and reduce the heat to a simmer. Let the rice cook for 15 to 18 minutes, until the rice is tender. Turn off the heat and allow it to sit for 5 minutes, then fluff with a fork.
• Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.

ENCHILADA RICE

Steps:

• Preheat oven to 375 degrees.
• Cook rice according to the directions on the package (depending on the kind of rice this makes between 2 to 3 cups of rice).
• Let the rice cool for 5 to 10 minutes.
• Combine all the ingredients into a greased baking dish, mix until well blended.
• Cover with foil and bake for 20-25 minutes.
• Top with sour cream and cheese if desired.

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 1/3 cup cheese; roll up.
• Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted.

EASY STOVE TOP ENCHILADAS WITH CAULIFLOWER RICE

Steps:

• Heat a large skillet over medium heat and add olive oil and onion. Cook for 2 minutes and then add the peppers and cauliflower rice. Cook until vegetables are tender, 5-7 minutes.
• Next, add the beans, corn and all the spices. Stir well and then add the chopped tortillas and the enchilada sauce. Mix until everything is combined and cook until everything is heated through, 3-5 minutes. Add in the cheese and cook until melted, 1-2 minutes. Garnish with cilantro if desired.