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No-Roll Mexican Rice Enchiladas

1 hr and 5 mins to make • Serves 5

Produce

1 can Pinto beans
1 can Steamcrisp southwestern style corn, Green Giant

Condiments

2 tbsp Butter or margarine

Baking & Spices

1 box Rice and vermicelli mix with spanish seasonings

Dairy

2 cups Mexican cheese blend

Prepared

1 can Old El Paso™ mild enchilada sauce

Liquids

2 1/4 cups Water

Other

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)
Brenda Riggins
Brenda Riggins • 1 year ago

No-roll vegetarian enchiladas