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Rice & Bean Enchiladas with Creamy Tomatillo Sauce

Rachael Ray Every Day
  • 0 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Cilantro

1 15 ounce can

Pinto beans

2

Scallions

1 2/3 cups

Salsa verde, jarred

1/2 cup

White rice, long-grain

1

Salt

1/4 cup

Vegetable oil

8

6 1/2 inches corn tortillas

1 3 ounce package

Cream cheese

2/3 cup

Heavy cream

1 2/3 cups

Monterey jack