Enchiladas

Name: Enchiladas
Ingredients: 6 cups leftover cooked rice; 3 chicken breasts, grilled, cooled and cubed fairly small; 28 ounces diced tomatoes with juice; 14 ounces kidney beans, drained; 14 ounces creamed corn; 1 seeded diced jalapeno; 2 tablespoons taco seasoning; 4 ounces cream cheese, cubed; 25 (6 inch) corn tortillas; 680 ml tomato sauce, plain or 680 ml garlic; 250 g shredded cheese (your favourite kind)

11 ingredients

9 steps

Ingredients

6 cups leftover cooked rice
3 chicken breasts, grilled, cooled and cubed fairly small
28 ounces diced tomatoes with juice
14 ounces kidney beans, drained
14 ounces creamed corn
1 seeded diced jalapeno
2 tablespoons taco seasoning
4 ounces cream cheese, cubed
25 (6 inch) corn tortillas
680 ml tomato sauce, plain or 680 ml garlic
250 g shredded cheese (your favourite kind)

Directions

1

Mix all ingredients together except the cream cheese.
2

Place in large skillet or dutch oven to simmer until most ingredients are absorbed.
3

When all is heated through, add cream cheese and heat until melted.
4

Grease a roaster or baking pan, fill tortillas generously with rice mixture.
5

Lay filled tortillas in pan, cover pan with lid or foil, bake for 20 minutes at 350 degrees.
6

Cover over with tomato sauce.
7

Bake for another 20 minutes.
8

Lay cheese over and allow to melt.
9

Serve with sour cream, salsa or whatever suits your fancy.