One-Pan Rice & Bean Enchilada Bake with Pickled Jalapeño, Zesty Crema & Blue Corn Tortilla Chips

Name: One-Pan Rice & Bean Enchilada Bake with Pickled Jalapeño, Zesty Crema & Blue Corn Tortilla Chips
Cook time: 50 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 13.4 ounce Kidney Beans; ½ cup Jasmine Rice; 10 ounce Old El Paso Mild Red Enchilada Sauce; 1 unit Veggie Stock Concentrate; 1 unit Jalapeño; 1 unit Lime; ¼ ounce Cilantro; 2 tablespoon Sour Cream; 1.5 ounce Blue Corn Tortilla Chips; ½ cup Mexican Cheese Blend; Salt; Pepper; ¼ teaspoon Sugar

Instructions

Cook:50min

You can’t get much better than homemade enchiladas, but you can make them easier—without all that tortilla rolling! This weeknight wonder combines kidney beans, rice, and enchilada sauce in the oven for hands-free cooking. Once rice is tender and sauce is bubbly, it’s time for topping. A layer of Mexican cheese turns melty under a drizzle of lime crema—then there’s fresh cilantro, pickled jalapeño, and tortillas (in chip form!) sprinkled over top. That’s a ‘lada deliciousness for one pan.

Updated at: Wed, 18 Sep 2024 19:17:29 GMT