Kelli's Rice Enchiladas

    Cousin Kelli (B.Y.U. student) is spending this semester student teaching in Washington, D.C.! She came to our house for the weekend and we had lots of fun. On the way back to her apartment, we stopped by a grocery store because usually she has to shop on foot!

     At the store, Kelli picked up ingredients for these delicious and filling enchiladas. (A vegetarian roommate taught Kelli the recipe).

     They’re easy to make and the Spanish rice and Ro-tel tomatoes give ‘em a kick.

Health Bonus: plenty of fiber!

Ingredients:

5.6 oz. package Spanish Rice

10 oz. diced tomatoes with green chilies

15.5 oz. can black beans

8 oz. (2 cups) shredded Fiesta Blend cheese

             (mostly Monterey Jack & cheddar)

10 oz. enchilada sauce (green or red)

10 medium (8”) flour tortillas
6 oz. black olives, sliced (optional)

Directions:

Make Filling:

1. Combine Spanish rice packet contents and undrained diced tomatoes in medium saucepan.  Prepare Spanish rice according to package directions, reducing water by ½ cup because the tomatoes add moisture.

2. When rice is ready, add black beans, 1 cup shredded cheese, (and olives if using).

Assemble Enchiladas:

1. Preheat oven to 350° F.

2. Spray 9x13” pan with cooking spray.

3. Spread ¼ c. enchilada sauce in bottom of pan.

4. Divide filling evenly among tortillas and roll them up. (I made 4 cups of rice mixture, so each tortilla received a little more than 1/3 cup.)

5. Spread rest of enchilada sauce on top of enchiladas.

6. Sprinkle rest of shredded cheese on top of enchiladas.

7. Loosely cover with foil and bake 10 minutes.

Ready to serve!

*Nutrition Facts:

Item	Calories	Sodium (% RDA)	Fiber (g)	Protein (g)	Calcium (% RDA)
5.6 oz. package ”Fiesta Sides”  Spanish Rice	575	70	15	5	5
10 oz. diced tomatoes w/ green chilies	50	40	2.5	5	5
15.25 oz. can black beans	385	52.5	24.5	24.5	21
8 oz. shredded “Fiesta Blend” cheese (mostly Monterey Jack & cheddar)	880	56	48	0	160
10 oz. mild red enchilada sauce	90	67.5	0	0	0
10        8” flour tortillas	1400	180	40	10	80
Total :	3380 kcal	466 %	130 g	44.5 g	271 %
1 enchilada:	338 kcal	47 %	13 g	45 g	27 %

*Nutrition Facts (with 6 oz. black olives):

Total :	3655 kcal	510 %	130 g	44.5 g	271 %
1 enchilada:	366 kcal	51 %	13 g	45 g	27 %

 *Calculated from food packaging.

I used “Knorr” brand “Fiesta Sides” Spanish Rice, “Great Value” (Walmart) brand diced tomatoes with green chilies, black beans, and Fiesta Blend shredded cheese, “Old El Paso” brand enchilada sauce, “Mission” brand flour tortillas, and “Pearls” brand large black olives.

 

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