Serves: 6
Prep Time: 35 minutes
Meal Occasion: Appetizer, Main Dish, Afternoon Snack, Lunch, Dinner
Cuisine Type: Latin, Mexican
Ingredients
| 3 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 8 | oz. corn kernels |
| 1 | cup onion chopped |
| 1 | small green pepper chopped |
| 1 | cup cheddar cheese |
| 1 | tsp. garlic powder |
| 1 | Tbsp. vegetable oil |
| 1 1/2 | tsp. chili powder |
| 1/2 | tsp. salt |
| 12 | 6" whole wheat flour tortillas |
| oz. green enchilada sauce |
Instructions
1. Cook the rice according to package instructions.
2. While the rice is cooking, heat the oil in a large skillet until it is hot. Add the onion, pepper and corn; saute until the corn has started to turn brown.
3. Add the garlic, salt and chili powder. Mix well and pour into a medium-size bowl. When the rice has finished cooking, add to the corn mixture, mixing well.
4. To assemble the enchiladas, heat the tortillas so they can be rolled without tearing. On each tortilla, place about 2-3 tablespoons of the mixture and roll them up, placing them in a shallow casserole dish.
5. Top with the sauce, making sure each is completely coated. Sprinkle with the cheese and bake in a preheated 350 degree F oven for 15 minutes.
6. Serve with sour cream, if desired.
