Best 3 No Roll Mexican Rice Enchiladas Recipes
**No-Roll Mexican Rice Enchiladas: A Flavorful and Effortless Delight**
Indulge in a culinary journey to Mexico with our tantalizing No-Roll Mexican Rice Enchiladas. This delectable dish combines the authentic flavors of Mexican cuisine with the convenience of a no-roll preparation, making it a perfect weeknight dinner option. Savor the harmonious blend of tender rice, savory filling, and melted cheese, all wrapped in warm tortillas and smothered in a rich and flavorful enchilada sauce. Our article presents a collection of diverse recipes, each offering a unique twist on this classic dish. From a vegetarian version bursting with colorful vegetables to a spicy rendition featuring chipotle peppers, there's an enchilada recipe for every palate. With step-by-step instructions and helpful tips, preparing these enchiladas is a breeze. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will transport you to the heart of Mexico.
ENCHILADA RICE RECIPE
Deborah Harroun from tasteandtellblog shares a way to change up your side dish. Bored of your normal beans and rice? This rice will make your tastebuds happy!
Provided by Old El Paso
Categories Entrees Sides and Snacks
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about 5 minutes.
- Pour the water into the pan. Bring to a boil. Add the rice, stir, then cover the pan and reduce the heat to a simmer. Let the rice cook for 15 to 18 minutes, until the rice is tender. Turn off the heat and allow it to sit for 5 minutes, then fluff with a fork.
- Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.
SPANISH RICE ENCHILADAS
My husband and son love ground geef in every way. It's versatile and delicious in so many recipes. With an assortment of toppings, these enchilas are a meal by themselves.-Corine Kirscher, Auburn, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 enchiladas.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.
Nutrition Facts : Calories 646 calories, Fat 26g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 2065mg sodium, Carbohydrate 66g carbohydrate (5g sugars, Fiber 8g fiber), Protein 31g protein.
BEEF 'N' RICE ENCHILADAS
When there are young children in the house, you want foods that are a snap to prepare. Loaded with ground beef, cheese and a flavorful rice mix, these enchiladas fit the bill. But they're so good that I make them to serve to company, too. -Jennifer Smith, Colona, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 enchiladas.
Number Of Ingredients 5
Steps:
- Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.
Nutrition Facts : Calories 415 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 1141mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
Tips:
- Use day-old rice for the best texture in your enchiladas.
- Don't overcook the rice; it should still have a slight bite to it.
- Use a variety of cheeses in your enchilada filling for a more complex flavor.
- Don't be afraid to experiment with different fillings, such as shredded chicken, beef, or vegetables.
- Serve your enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.
Conclusion:
No-roll Mexican rice enchiladas are a quick and easy weeknight meal that is sure to please the whole family. They are also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy Mexican dinner, give these no-roll enchiladas a try. They are sure to be a hit!
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