Verde Enchiladas

READY IN: 50mins
Recipe by Lizzybob

My co-worker Deb brought this to one of our covered dish lunches. Everyone loved it! I've made them several times & they are always a hit.

Top Review by Roxygirl in Colorado

This was a fabulous Tex-Mex recipe! I decided to make at the last min. on a rushed dinner night. Using Minute Rice really sped the prep up for me! I did use flour tortillas, cream of mushroom soup, and plain yogurt for the sour cream (had them on hand). I did omit the fresh cilantro but my green salsa had it in it. This had a complex set of flavors and my daughter loved the smell while it was cooking. These are all ingred. that I normally have on hand so I'll make this again and again. Thanks Lizzybob, for posting. Roxygirl

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. Warm tortillas in foil for about 10 minute.
  3. Heat oil in skillet-add red pepper& garlic.
  4. Cook until tender.
  5. Stir in rice, corn and beans Heat until warm.
  6. Spoon 1/4 c filling in each tortilla.
  7. Roll up.
  8. Combine ingredients for sauce& pour over tortillas.
  9. Cover with foil and bake about 30 minute.

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