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No-Roll Mexican Rice Enchiladas

Betty Crocker Kitchens
  • 65 minutes
  • Serves 5

INGREDIENTS

1 can

Pinto beans

1 can

Southwestern style corn

2 tbsp

Butter or margarine

1

box Rice and vermicelli mix with spanish seasonings

2 cups

Mexican cheese blend

1 can

Old El Paso™ mild enchilada sauce

2 1/4 cups

Water

1

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