These vegetarian red and green enchiladas are filled with fluffy Carolina® Jasmine Rice, pinto beans and cheese rolled tightly and topped with a creamy blend of two sauces for an eye-catching oven-baked dish that you’ll want to dig right into!
Preheat oven to 425°F. Prepare rice according to package directions; let cool slightly. Stir together rice, beans, 1 cup Monterey Jack, salt and pepper.
Grease 13- x 9-inch baking dish. Spread 1/2 cup each red and green sauce lengthwise down along each side of prepared pan, so that sauces meet in the middle.
Place 1/3 cup rice filling in center of each tortilla; roll up tightly and place seam-side down in baking dish. Spread remaining red and green sauce over top of enchiladas, lengthwise down along each side of pan so that sauces meet in the middle. Sprinkle top with remaining Monterey Jack.
Bake, uncovered, for 20 to 25 minutes or until heated through, and cheese is melted and bubbling.
Drizzle with sour cream and sprinkle with cilantro.
Sprinkle finely chopped tomatoes or diced avocado over enchiladas if desired.
These simple enchiladas are the perfect oven-baked comfort food to add to your list of restaurant-style meals you can make at home with jasmine rice. And, the best part is they are made with pantry staples that you can keep on your shelf like pinto beans, enchilada sauce, jasmine rice and cheese.
What’s the difference between red and green enchilada sauce? The main difference between these two sauces is the type of chile used to make it. Red enchilada sauce is made with ground red chilies or chili powder while green chile sauce uses green chilis.
Are they spicy? It all depends on the ingredients used in each sauce, so if you’re a more mild fan, choose milder sauces, but if you can take a bit of heat, you might even want to check out our tips for how to add a bit of heat to your dishes.