Thursday, January 26, 2012

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)
            OR "Easy Enchilada Sauce" recipe
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
0
48
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 %
82 g
92.5 g
271 %
1 enchilada:
338 kcal
47 %
8 g
9 g
27 %


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

Total :
3655 kcal
510 %
87 g
92.5 g
271 %
1 enchilada:
366 kcal
51 %
9 g
9 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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