Endzone Enchiladas

Course : Enchiladas
Serves: 12
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3 cups cooked rice
1 can black beans (15 to 16 ounce) -- drained and rinsed
1 can corn (11-ounce) -- drained
1 package cream cheese (8-ounce) -- room temperature
4 ounces mild goat cheese -- room temperature
1 medium tomato -- chopped
1/2 cup onion -- finely chopped
1 medium jalapeno pepper -- seeded and minced
3 Cup Vegetable oil for pan frying
24 tortillas corn tortillas
1 Cup Vegetable cooking spray
2 cans mild green enchilada sauce (10-ounce cans)
3 cups Monterey Jack cheese (12 ounces) -- shredded
2/3 cup prepared salsa

Preparation / Directions:

Combine rice, beans, corn, cream cheese, goat cheese, tomato, onion and jalapeno in large bowl. Heat small amount of oil in shallow large skillet over high heat; set aside. Heat tortillas, one at a time, 3 to 5 seconds. Drain on paper towels. (Tortillas should be soft and pliable). Place 1/2 cup rice filling across center of each tortilla. Roll up; place seam-side down into two 11x7-inch baking dishes coated with cooking spray. Pour sauce over each enchilada. Top with cheese and salsa. Bake at 400° F. for 15 to 20 minutes or until cheese is melted.


Nutritional Information:

176 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 83mg Sodium

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