Green Enchiladas with Beans and Rice
Jalapeño-Pineapple Salsa
Ingredients
- 1 (8.4-oz) pouch microwavable Mexican-style pinto beans and rice
- 1 (15-oz) can chili beans, drained
- 1 (15-oz) can great Northern beans, drained
- 1 (10.75-oz) can nacho cheese soup
- ½ cup sour cream
- ½ (20-oz) pkg burrito-size flour tortillas
- 1 (10-oz) can green enchilada sauce
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350°F. Microwave rice according to package directions; spoon into a bowl. Add beans, soup and sour cream; season with salt and pepper to taste.
- Spoon rice mixture down center of each tortilla; roll up, and place, seam side down, in a greased 8-inch baking dish. Pour enchilada sauce over tortillas; sprinkle with cheese. Bake 25 to 30 minutes or until bubbly.
Side Dish Ingredients
- 1 small jalapeño pepper, seeded and minced
- 1½ cups diced pineapple
- ½ lime, juiced
- 2 Tbsp chopped fresh cilantro
- ½ (10-oz) pkg tortilla chips
Side Dish Instructions
- Mix all ingredients, except chips, in a bowl; season with salt and pepper to taste. Serve with tortilla chips.
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