Rice Enchiladas Recipe

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Ingredients:

Serving

1 cup uncooked long-grain rice
1/4 cup chopped green onion
1/2 lb shredded monterey jack cheese
1 (10 oz) can enchilada sauce (i like mine saucy, so i use 1 1/2-2 cans.)
sliced ripe olives
8 -12 corn tortillas

Directions:

Put rice in medium bowl, stir in onion and half the enchilada sauce.
Warm tortillas in microwave to soften or heat small amount of oil in skillet and place tortillas in oil just until soft and warm. If heating in oil, drain on paper towels).
Spread each tortilla with some rice mixture and some cheese. You should end up using about half of the cheese.
Roll up each tortilla and place in baking dish.
Pour remaining sauce over.
Cover and bake at 350 for 25 minutes.
Uncover and sprinkle with cheese and olives.
Return to oven until cheese melts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	349.05 Kcal (1461 kJ)
Calories from fat	126.27 Kcal
		% Daily Value*
Total Fat	14.03g	22%
Cholesterol	35.34mg	12%
Sodium	229.69mg	10%
Potassium	184.99mg	4%
Total Carbs	42.49g	14%
Sugars	1.33g	5%
Dietary Fiber	3.74g	15%
Protein	14.01g	28%
Vitamin C	0.7mg	1%
Vitamin A	0.4mg	13%
Iron	0.7mg	4%
Calcium	325.4mg	33%

Amount Per 100 g
Calories	300.1 Kcal (1256 kJ)
Calories from fat	108.56 Kcal
		% Daily Value*
Total Fat	12.06g	22%
Cholesterol	30.38mg	12%
Sodium	197.48mg	10%
Potassium	159.05mg	4%
Total Carbs	36.53g	14%
Sugars	1.14g	5%
Dietary Fiber	3.22g	15%
Protein	12.05g	28%
Vitamin C	0.6mg	1%
Vitamin A	0.3mg	13%
Iron	0.6mg	4%
Calcium	279.8mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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