- 16
Ingredients
- 1 (6.8 ounce) box Spanish rice
- 1 cup chopped onion
- 1 (15.5 ounce) can pinto beans, drained
- 1 (8-ounce) package cream cheese, softened
- 2 (8-ounce) blocks Monterey Jack cheese with peppers, shredded and divided
- 1 (8-ounce) block Colby-Jack cheese, shredded
- 1/4 cup minced fresh cilantro
- 1 T. fresh lime juice
- 2 T. ground cumin
- 2 t. ground coriander
- 1/2 t. salt
- 4 cups shredded cooked chicken
- 16 burrito-size flour tortillas
- 1 (19-ounce3) can enchilada sauce
Preparation
Step 1
1. Preheat oven to 350 degrees. Spray 2 (13 x 9 x 2) inch baking dishes with nonstick cooking spray.
2. Prepare Spanish rice according to package directions. Add onion to hot rice.
3. In a large bowl, combine cooked Spanish rice, pinto beans, cream cheese, 2 cups shredded Monterey Jack cheese, Colby-Jack cheese, cilantro, lime juice, cumin, coriander, and salt. Add chicken, stirring to combine. Spoon about 1/2 cup filling into center of each tortilla; roll up tortilla tightly.
4. Place enchiladas, seam side down, in a single layer in prepared baking dishes; top with enchilada sauce. Sprinkle evenly with remaining 2 cups Monterey Jack cheese. Bake for 35 to 45 minutes or until hot and bubbly. Garnish with chopped fresh cilantro, if desired.
Note: These enchiladas freeze beautifully. Make them ahead through step #3, freeze in resealable plastic bags, anhd use as needed. Just thaw in the refrigerator, top with enchilada sauce and cheese, and bake.