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Spanish rice chicken green pepper onion kernel corn weight Cream Cheese tortillas enchilada sauce shredded cheese cilantro sour cream tomato
Viewed: 9 - Published at: 9 months agoIngredients
- 1 package Spanish Rice, 8 Ounce Package
- 2 cups Shredded, Cooked Chicken
- 1 whole Jalapeno, Sliced
- 1/2 cups Green Pepper, Chopped
- 1/2 cups Onion, Chopped
- 1/2 cups Whole Kernel Corn
- 8 ounces, weight Cream Cheese
- 18 whole Small Tortillas, Corn Or Flour
- 17- 1/2 ounces, fluid Enchilada Sauce
- 2 cups Shredded Cheese
- Cilantro
- Sour Cream
- Tomato
Method
- Prepare rice per package instructions, but dont let the rice sit (as instructed on the package).
- Add the partially cooked rice and any unabsorbed liquid to a large skillet.
- To the skillet add shredded chicken, sliced jalapeno, chopped pepper and onion, and corn.
- Cut up cream cheese and add to skillet.
- Stir over medium heat until veggies are softened and everything is heated through and combined.
- Heat 4-6 tortillas at a time (between two wet paper towels) in the microwave for 30-45 seconds.
- Spoon rice mixture into tortillas, roll up and place in a 9x13 pan.
- Repeat with all of the tortillas and filling mixture.
- Pour enchilada sauce over prepared enchiladas.
- Sprinkle cheese over enchiladas and sauce.
- I used freshly grated sharp cheddar, but you can use any cheese of your preference.
- And feel free to use however much you want.
- Cover pan with aluminum foil.
- Place in a 300 degree (F) oven for 20-25 minutes.
- Uncover pan and sprinkle on some cilantro and diced tomato (if you choose to).
- Serve with chopped cilantro and tomato, and sour cream.
