No-Roll Mexican Rice Enchiladas

Name: No-Roll Mexican Rice Enchiladas
Prep time: 30 min
Yield: 5
Ingredients: 1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings; 2 tablespoons butter or margarine; 2 1/4 cups water; 1 can (19 oz) Old El Paso® mild enchilada sauce; 1 can (16 oz) pinto beans, drained, rinsed; 1 can (11 oz) Green Giant® SteamCrisp® Southwestern style corn, drained; 1 package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas (ten 6-inch tortillas); 2 cups finely shredded Mexican cheese blend (8 oz)

No-Roll Mexican Rice Enchiladas was pinched from <a href="http://www.bettycrocker.com/recipes/no-roll-mexican-rice-enchiladas/f2afcaed-9e8e-4826-8764-b8e3ccb74a1f" target="_blank">www.bettycrocker.com.</a>

"Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas...."

INGREDIENTS

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1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings

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2 tablespoons butter or margarine

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2 1/4 cups water

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1 can (19 oz) Old El Paso® mild enchilada sauce

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1 can (16 oz) pinto beans, drained, rinsed

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1 can (11 oz) Green Giant® SteamCrisp® Southwestern style corn, drained

•

1 package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)

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2 cups finely shredded Mexican cheese blend (8 oz)

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