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Bean & Rice Enchiladas

with Salsa Verde Sauce

Active Time: 20 minutes

Total Time: 50 minutes

Serves: 10 servings


Bean & Rice Enchiladas


  • Prepare rice according to package directions.
  • Meanwhile, in medium bowl, combine 1 cup salsa, refried beans, 1 cup cheese and ½ cup sour cream; set aside. In small bowl, combine remaining salsa and sour cream; set aside.
  • Spread about ¼ cup of bean mixture on one half of tortilla. Top with about 1/3 cup rice. Roll up and place in a greased 13x9-inch baking dish. Repeat with remaining tortillas.
  • Top with sour cream mixture and sprinkle with remaining cheese. Bake in a preheated 375°F oven 25-30 minutes or until heated through and cheese is melted.


Serving Size: 1 enchilada
  • Calories 445kcal -
  • Total Fat 17g -
  • Saturated Fat 9g -
  • Cholesterol 45mg -
  • Sodium 1490mg -
  • Carbohydrates 57g -
  • Fiber 3g -
  • Protein 15g -