Salsa Rice Enchiladas - sides Secure with toothpick if...

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0 ratings : 0 reviews Salsa Rice Enchiladas Add something delicious to your family's Mexican cuisine night! Serve rice enchiladas with salsa - a wonderful dinner ready in just 25 minutes. prep time: 25 min start to finish: 25 min makes: 8 servings 1 1/2 cups chunky-style salsa 1 1/2 teaspoons chili powder 1 cup uncooked instant rice 1 can (15 oz) black beans, drained, rinsed 1 can (11 oz) whole kernel corn with red and green peppers, undrained 1 1/4 cups shredded reduced-fat Cheddar cheese (5 oz) 8 flour tortillas (8 inch) Additional chunky-style salsa, if desired 1. In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice. Remove from heat; cover and let stand 5 minutes. Stir in beans, corn and cheese. 2. Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over
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Unformatted text preview: sides. Secure with toothpick if necessary. Serve with salsa if desired. Nutritional Information 1 Serving: Calories 370 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 750mg; Total Carbohydrate 55g (Dietary Fiber 7g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Page 1 of 2 Salsa Rice Enchiladas 11/25/2011 http://www.eatbetteramerica.com/Recipes/RecipePrint.aspx?id=7746&revs=&text=Small. .. Page 2 of 2 Salsa Rice Enchiladas 11/25/2011 http://www.eatbetteramerica.com/Recipes/RecipePrint.aspx?id=7746&revs=&text=Small. .....
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