Oven-baked Vegetarian Enchilada Recipe | Carolina® Rice

Ingredients

• 1 cup Carolina® Jasmine Rice
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cups Monterey Jack cheese, divided
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup red enchilada sauce
• 1 cup green enchilada sauce
• 8 flour tortillas (7-inch)
• 1/4 cup sour cream
• 2 tbsp fresh cilantro, finely chopped