Serves: 6
Prep Time: 35 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Mexican, Latin
Ingredients
| 1 1/2 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 2 | cups Mexican cheese blend |
| 1 | can pinto beans drained and rinsed |
| 2 | zucchini shredded |
| 12 | flour tortillas |
| 1 | can cream of mushroom soup |
| cup picante sauce |
| 1 | can green chiles diced |
| 1 | package taco seasoning mix reduced sodium, divided |
Instructions
1. Prepare rice according to package instructions.
2. Combine zucchini and 1 tablespoon taco sauce mix in a large non-stick skillet. (Save remaining sauce for future use).
3. Cook and stir zucchini 5 minutes or until limp. Add beans, soup, chilies, and rice. Heat until bubbling. Remove from heat.
4. Spray 2 square baking dishes with cooking spray. Spoon about 1/2 cup rice mixture in center of each tortilla. Top with about 2 tablespoons cheese.
5. Roll to form an enchilada and place in baking dish. Sprinkle remaining cheese over enchiladas.
6. Microwave each dish 4 minutes or until cheese is melted.
7. Serve with picante sauce over top of enchiladas.
