Spanish Rice Enchiladas Recipes

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SPANISH RICE ENCHILADAS



Spanish Rice Enchiladas image

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

1 pound ground beef
1 envelope taco seasoning, divided
2-1/2 cups water, divided
1 package (6.8 ounces) Spanish rice and pasta mix
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
6 flour tortillas (10 inches)
2 cups shredded cheddar cheese, divided
1 can (8 ounces) tomato sauce
Diced avocado, sliced ripe olives, shredded lettuce, sour cream and/or taco sauce

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.

SPANISH RICE ENCHILADAS



Spanish Rice Enchiladas image

Make and share this Spanish Rice Enchiladas recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground beef
1 envelope taco seasoning, divided
1 small onion, chopped
2 cloves garlic, minced
2 1/2 cups water, divided
1 (6 7/8 ounce) package Spanish rice, and vermicelli mix
2 tablespoons butter or 2 tablespoons margarine
1 (14 1/2 ounce) can diced tomatoes, undrained
6 flour tortillas (10 inches)
2 cups shredded cheddar cheese, divided
1 (8 ounce) can tomato sauce
diced avocado
sliced ripe olives
shredded lettuce
sour cream
taco sauce

Steps:

  • In a skillet,cook beef,onion and garlic until meat is browned, drain.
  • Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef.
  • Stir in 3/4 c.
  • water; cover and simmer for 15 minutes.
  • In a 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 inch of edge.
  • Sprinkle with 1 cup cheese.
  • Roll up and place seam side down in a greased 13x9 inch baking dish.
  • Combine tomato sauce and reserved taco seasoning; pour over the enchiladas.
  • Sprinkle with remaining cheese.
  • Cover and bake at 350 degrees for 30 minutes or until heated thoroughly.
  • Serve with toppings of your choice.

Nutrition Facts : Calories 358.7, Fat 22.6, SaturatedFat 11.6, Cholesterol 75.8, Sodium 639.5, Carbohydrate 18.4, Fiber 2, Sugar 4.1, Protein 20.4

SPANISH-RICE ENCHILADAS



Spanish-Rice Enchiladas image

41

Categories     Mexican     Rice     Cheese     Corn     Fat-Free     Spinach

Time 50m

Yield 10

Number Of Ingredients 16

water
onions
spinach
brown rice
soy sauce, tamari
cumin
enchilada sauce
corn tortillas (6-inch)
water
onions
spinach
brown rice
soy sauce, tamari
cumin
enchilada sauce
corn tortillas (6-inch)

Steps:

  • Place water and onion in a medium saucepan. Sauté until onion softens slightly. Add the spinach. Cover and steam until just tender, 4 to 5 minutes. Remove from heat. Add rice and seasonings. Mix and set aside. Preheat oven to 350℉ (180℃). Spread 1 cup of Enchilada sauce over the bottom of a casserole dish. Spread a line of the spinach-rice mixtue down the center of a tortilla. Roll up and place, seam-side down, in the casserole. Repeat until all of the ingredients are used. Pour the remaining sauce over the tortillas. Cover and bake for 30 minutes.

Nutrition Facts :

QUICK AND EASY SPANISH RICE



Quick and Easy Spanish Rice image

This recipe is a simple Spanish rice that is quick and easy and tastes delicious. The vegetable juice and the taco seasoning add more flavor to this dish.

Provided by Ruth Schwab

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 7

¼ cup chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
3 cups uncooked instant rice (such as Minute®)
2 ¼ cups chicken broth
1 cup vegetable juice (such as V8®)
1 ½ teaspoons taco seasoning

Steps:

  • Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
  • Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
  • Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.

Nutrition Facts : Calories 235.1 calories, Carbohydrate 42.4 g, Fat 5 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 168.8 mg, Sugar 1.8 g

BEEF 'N' RICE ENCHILADAS



Beef 'n' Rice Enchiladas image

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

1 package (6.8 ounces) Spanish rice and pasta mix
1 pound ground beef
2 cans (10 ounces each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
1-2/3 cups shredded cheddar cheese, divided

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.

NO-ROLL MEXICAN RICE ENCHILADAS



No-Roll Mexican Rice Enchiladas image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 5

Number Of Ingredients 8

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) 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)

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.
  • Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.
  • Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 600, Carbohydrate 73 g, Cholesterol 50 mg, Fat 3, Fiber 12 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 6 g, TransFat 1 g

SPANISH CLASS ENCHILADAS



Spanish Class Enchiladas image

Ok, These are NOWHERE NEAR authentic, but on "fiesta days" in Mrs. Suarez's class, she would always bring these.

Provided by Juju Bee

Categories     One Dish Meal

Time 35m

Yield 8-16 enchiladas

Number Of Ingredients 4

8 flour tortillas
3 (16 ounce) cans refried beans
2 (10 ounce) cans red enchilada sauce
2 cups shredded Mexican blend cheese

Steps:

  • Preheat oven to 350°F.
  • Pour a bit of the enchilada sauce in the bottom of a 9x13 baking pan to coat the bottom.
  • Scoop some beans straight from the can onto a flour tortilla in a line from top to bottom.
  • Sprinkle a bit of cheese on the beans.
  • Fold filled tortilla into a roll shape and place into the baking dish.
  • Repeat this method until baking dish is full.
  • Pour the enchilada sauce all over the rolled up enchiladas (Make sure they are really slathered in sauce).
  • Sprinkle any remaining cheese on top.
  • Bake for 20 minutes, or until heated through, and cheese is melted.
  • My teacher cut them all in small pieces after they were finished baking to ensure everyone got a piece, but you don't have to!
  • Come Mucho!

Nutrition Facts : Calories 412, Fat 15.8, SaturatedFat 7.9, Cholesterol 48.3, Sodium 1255.5, Carbohydrate 48.1, Fiber 10.7, Sugar 2.9, Protein 19.9

BLACK BEAN AND RICE ENCHILADAS



Black Bean and Rice Enchiladas image

These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.

Provided by Diane Manzella

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
¼ cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
  • Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
  • Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g

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