Mexican Rice Enchiladas

Mexican Rice Enchiladas

My wife found a recipe for no-roll chicken enchiladas a while back after having it at a friend’s house, and passed it along as a potential dish for us to try. With a little modification, I came up with the following recipe, which is a ridiculously flavorful and filling Mexican meal worthy of making again. And while it takes a bit of time to finish (mostly inactive bake time), the result is well worth it.


  1. 8 flour tortillas
  2. 1 c. Mexican rice (or white rice)
  3. 1/4 lb. ground sirloin or chicken
  4. 1/4 c. diced onion
  5. 1/2 c. diced bell peppers
  6. 1/4 c. black beans, rinsed and drained
  7. 1-2 tomatoes, seeded and diced
  8. Taco or enchilada sauce
  9. Shredded cheddar cheese
  10. Sea salt and pepper, to taste
  11. Cumin, paprika, and red pepper, to taste (optional)
  12. Taco seasoning mix (optional)


  1. Preheat oven to 350° F. Spray a baking dish (two 8″ x 8″ pans or one 13″ x 9″) with cooking spray and set aside.
  2. In a small sauté pan coated with cooking spray, cook the meat over medium heat, seasoning with salt, pepper, and spices to taste. You can optionally use a pre-fab taco/fajita seasoning mix if you’d like.
  3. In a separate sauté pan coated with cooking spray, cook the diced peppers and onions over medium heat until tender, seasoning to taste.
  4. Microwave each tortilla for 12-15 seconds to soften.
  5. On one half of each tortilla, divide and spoon out the rice, meat, veggies, beans, and tomatoes. Sprinkle on some shredded cheese and, if desired, drizzle on a bit of taco/enchilada sauce.
  6. Fold each tortilla in half and arrange in the baking dish(es) in rows of 4, open end up, slanting and overlapping slightly. If desired, top with a drizzle of taco/enchilada sauce. Cover tightly with aluminum foil. (Note: At this point, you can freeze the dish, if desired.)
  7. Bake for 30-35 minutes, covered, or until hot and the sauce is bubbly. Uncover, sprinkle on some shredded cheese, and bake uncovered for an additional 5-10 minutes, or until the cheese is melted. (Note: If the dish is frozen when you bake, you’ll need to add 10-15 minutes of covered bake time.)


The biggest thing to note here is to add some additional covered baking time if you are baking right from the freezer rather than thawed/room temperature. Other than that, it’s all pretty straightforward. I like to serve the enchiladas on a bed of shredded lettuce, and serve up some sour cream, guacamole, and shredded cheese as toppings for those who like that sort of thing. And to make this dish vegetarian, you can obviously just leave out the meat and/or replace it with your favorite meat substitute.

Bon Appétit!


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