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Chicken and Rice Enchiladas

Chicken and Rice Enchiladas is a home-style recipe made with Cooked Rice, C Black Beans, C Corn, Pa Cream Cheese, Mild Goat Cheese, and Medium Tomato. Serves 12.

Ingredients

• 3 cup
• 1
• 1
• 1
• 4 oz
• 1
• 1/2 cup
• 1
• 24
• 2
• 3 cup
• 2/3 cup

Method (preview)

1. 1

   Combine rice, beans, corn, cream cheese, goat cheese, tomato, onion and jalapeno in large bowl.

2. 2

   Heat small amount of oil in shallow large skillet over high heat.

3. 3

   Heat tortillas, one at a time, 3 to 5 seconds.

4. 4

   Drain on paper towels. (Tortillas should be soft and pliable).

5. 5

   Place 1/2 cup rice filling across center of each tortilla.

6. 6

   Roll up; place seam-side down into two 11x7-inch baking dishes coated with cooking spray.

7. 7

   Pour sauce over enchiladas.

8. 8

   Top with cheese and salsa.

9. 9

   Bake at 400 degrees 15 to 20 minutes or until cheese is melted.

10. 10

    Nutr. Assoc.: 0