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Categories:
corn tortillas chicken breasts white rice shredded colby black beans whole kernel corn green chilies chicken broth
Viewed: 57 - Published at: 9 years agoIngredients
- 8 corn tortillas
- 1 1/2 cups cubed cooked chicken breasts
- 2 cups cooked white rice, cooled
- 1/2 1/2 cup shredded colby or 1/2 cup shredded colby-monterey jack cheese
- 1 (15 ounce) can black beans, undrained (plain or with jalapeno peppers)
- 1 (15 ounce) can whole kernel corn, drained
- 1 (4 ounce) can chopped green chilies or (4 ounce) can chopped fresh roasted green chili peppers
- 1/4 cup chicken broth or 1/4 cup water
Method
- Preheat oven to 425 degrees.
- Wrap tortillas between 2 damp paper towels and microwave on High for 30 seconds.
- Carefully remove them from the microwave (they will be hot).
- Place one tortilla in a 13x9x2 pan that has been sprayed lightly with non-stick cooking spray.
- Place about 2 Tbl. of chicken and 3 Tbl. of rice along the center of the tortilla, then roll it and leave it in the pan seam-side down.
- Repeat for all 7 remaining tortillas.
- (The enchiladas should nicely fill the pan from end-to-end, with open space on each side.) Pour the black beans evenly over the top of the enchiladas.
- Repeat with the corn.
- Sprinkle the cheese over all.
- Top with green chiles.
- Pour the chicken broth or water over all.
- Bake for 15-20 minutes, or until cheese is melted and liquid in pan is absorbed.
- Serving suggestion: On the table, offer non-fat sour cream, shredded cheese, shredded lettuce, chopped tomatoes, and chopped onion as additional toppings.
