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Salsa Rice Enchiladas

  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 8

Ingredients

1
cup chunky-style salsa
1/2
cup water
1 1/2
teaspoons chili powder
1
cup uncooked instant rice
1
can (15 oz) black beans, drained, rinsed
1
can (11 oz) whole kernel corn with red and green peppers, undrained
1 1/4
cups shredded reduced-fat Cheddar cheese (5 oz)
8
fat-free flour tortillas (8 inch)
Additional salsa, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
710mg
30%
Potassium
340mg
10%
Total Carbohydrate
47g
16%
Dietary Fiber
9g
35%
Sugars
2g
Protein
13g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Add something delicious to your family's Mexican cuisine night! Serve rice enchiladas with salsa - a wonderful dinner ready in just 25 minutes.

Directions

  • 1 In 10-inch skillet, heat salsa, water and chili powder to boiling. Stir in rice. Remove from heat; cover and let stand 5 minutes. Stir in beans, corn and cheese.
  • 2 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.

Add something delicious to your family's Mexican cuisine night! Serve rice enchiladas with salsa - a wonderful dinner ready in just 25 minutes.

Rate and Comment

Add something delicious to your family's Mexican cuisine night! Serve rice enchiladas with salsa - a wonderful dinner ready in just 25 minutes.