Mexican Rice Enchiladas
A comforting and crunchy take on traditional enchiladas, filled with Mexican rice and wrapped in a crispy tortilla.
Ingredients
- ●1 cup Mexican RiceCooked according to package instructions
- ●4-6 TortillasCorn tortillas
- ●1 cup Enchilada SauceHomemade or store-bought
- ●1 cup Shredded CheeseMonterey Jack or Cheddar work well
- ●1/2 cup Diced OnionOptional
- ●1/2 cup Diced Bell PepperOptional
- ●1/4 cup CilantroOptional
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the Mexican rice according to package instructions.
- 3
In a large skillet, heat the enchilada sauce over medium heat.
- 4
In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
- 5
Spoon some of the cooked rice onto the center of a tortilla, followed by some shredded cheese and any desired diced onion or bell pepper.
- 6
Roll up the tortilla and place seam-side down in a baking dish.
- 7
Repeat with the remaining tortillas and filling.
- 8
Pour the heated enchilada sauce over the rolled tortillas.
- 9
Sprinkle additional shredded cheese on top.
- 10
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- 11
Garnish with cilantro, if desired.