- 16
Ingredients
- 1 (6.8 oz) box Spanish rice
- 1 c chopped onion
- 1 (15.5 oz) can pinto beans, drained
- 1 (8 oz) package cream cheese, softened
- 2 (8 oz) blocks Monterey Jack cheese with peppers, shredded and divided
- 1 (8 oz) block Colby-Jack cheese, shredded
- 1/4 c minced fresh cilantro
- 2 Tbsp ground cumin
- 1 Tbsp fresh lime juice
- 2 tsp ground coriander
- 1/2 tsp salt
- 4 c shredded cooked chicken
- 16 burrito-size flour tortillas
- 1 (19 oz) can enchilada sauce
- Garnish: chopped fresh cilantro
Preparation
Step 1
Preheat oven to 350. Spray 2 (13x9") baking dished with nonstick cooking spray. Prepare Spanish rice according to package directions. Stir onion into hot rice.
In a large bowl, combine Spanish rice mixture, pinto beans, cream cheese, 2 cups Monterey Jack cheese, Colby-Jack cheese, cilantro, cumin, lime juice, coriander, and salt. Add chicken, stirring to combine.
Spoon about 1/2 cup filling onto center of each tortilla; roll up tortilla tightly.
Place enchiladas, seam side down, in a single layer in prepared baking dishes; top evenly with enchilada sauce. Sprinkle with remaining 2 cups Monterey Jack cheese.
Bake for 35-45 minutes or until hot and bubbly. Garnish with cilantro, if desired.
Freezer Tip:
These enchiladas freeze beautifully. Prepare them through step 2, freeze in resealable plastic bags, and use as needed. Just thaw in the refrigerator, top with enchilada sauce and cheese, and bake.