Salsa Rice Enchiladas Recipes

SALSA RICE ENCHILADAS

Salsa Rice Enchiladas image

Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans, corn, peppers and cheese. Salsa's on the side.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Additional Old El Paso™ Thick 'n Chunky salsa, if desired

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.

Nutrition Facts : Calories 750, Carbohydrate 119 g, Cholesterol 45 mg, Fat 3, Fiber 14 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1530 mg

BLACK BEAN AND RICE ENCHILADAS

Black Bean and Rice Enchiladas image

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chiles
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas (6 inches), warmed
1 cup salsa
1 cup shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves
Sliced red onion and jalapeno peppers, optional

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.

Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

SALSA RICE

Salsa Rice image

It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. -Molly Ingle, Canton, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 4

Ingredients

1-1/2 cups water
1-1/2 cups chunky salsa
2 cups uncooked instant rice
1 to 1-1/2 cups shredded Colby-Monterey Jack cheese

Steps:

In a saucepan, bring water and salsa to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese; cover and let stand for 30 seconds or until cheese is melted.

Nutrition Facts : Calories 232 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 506mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

SALSA ENCHILADAS

Salsa Enchiladas image

A different way to serve Enchiladas using Salsa instead of Enchilada Sauce. Really good and easy Every one really loves this dish

Provided by jean1

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 jar salsa (Big Jar)
1 1/2 cups cottage cheese
2 cups cheddar cheese
chopped green onion
1 can chopped olive
8 flour tortillas

Steps:

In 13x9x2 baking dish pour small layer of Salsa over the bottom of dish.
Bowl mix cottage cheese,1 cup cheddar cheese, green onion and olives.
Take about 1/4 cup of mixture and place inside a tortilla.
Roll up and place in dish on top of salsa.
Finish all the rest the same.
Pour the rest of Salsa over the top of filled enchiladas.
Add remaining cheese on top of enchiladas.
Bake covered at 375 for 20-25 minutes.

Nutrition Facts : Calories 580.1, Fat 31.9, SaturatedFat 16, Cholesterol 71.1, Sodium 2162.6, Carbohydrate 44, Fiber 5.2, Sugar 5.3, Protein 31.1

More about "salsa rice enchiladas recipes"

CHICKEN AND RICE ENCHILADAS RECIPE | MYFOODBOOK

Preheat oven to 200°C / 180°C fan-forced. Grease a 3 Litre (12 cup capacity) rectangular ovenproof dish. Spread ⅓ cup of the tomato salsa over base of prepared dish. Heat oil in a large non-stick fry pan over medium - high heat. …
From myfoodbook.com.au

See details