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Easy Vegetarian Enchiladas

These Vegetarian Enchiladas make the best Latin theme party! They are stuffed with flavorful Mexican rice, peppers, and onions, topped with an easy white salsa sauce, and baked for only 10 minutes!! Every layer of these enchiladas is packed with flavor and love for delicious cultural foods!

Serving Size

4-6

Total Time

25 minutes

Special Equipment Needed

None

Ingredients :

  • 2 tsp olive oil
  • 1 medium onion, diced
  • 1 large bell pepper
  • 1/4 tsp Best Yet® chili powder
  • 2 cups Best Yet® instant rice, cooked
  • 1/4 cup Best Yet® tomato paste
  • 3 cups Cheddar cheese, shredded
  • 1/3 cup Best Yet® mild salsa sauce
  • 1/3 cup  Best Yet® sour cream
  • 1/4 cup  Best Yet® mayo
  • 2 Tbsp Best Yet® Enchilada mix

Directions:

  1. Preheat pan with olive oil. Add ground onions and pepper, and sprinkle with chili powder. Sauté for 3 minutes. Transfer into a large bowl. Mix in with rice and tomato paste. 
  2. Prepare the salsa sauce. Mix shredded cheese with salsa, sour cream, mayo, and enchilada mix. 
  3. Preheat oven to 350 degrees F. 
  4. Assemble the enchiladas by filling each tortilla evenly with a vegetable rice mixture. Roll them tightly to close and place in a baking dish seam side down. 
  5. Gently pour the sauce over them. Bake them for 10 minutes, until cheese is melted and the top is golden yellow. 

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