Chicken Enchiladas
Ingredients
- 2 Tbsp butter
- 1 (6.8-oz) box Spanish rice and vermicelli mix
- 2 cups water
- 1 (10-oz) can diced tomatoes and green chiles
- 1 cup chopped onion
- 1 (8-oz) block cream cheese, softened
- 1 (10.75-oz) can cream of chicken soup
- 4 cups chopped cooked chicken
- 2 (8-oz) pkg shredded colby-Jack cheese, divided
- 1 (8-oz) carton sour cream
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 20 burrito-size flour tortillas
- 1 (29-oz) can red enchilada sauce
Instructions
- Preheat oven to 350°F.
- Melt butter in a saucepan over medium-high heat. Add rice mix from box, and cook 2 minutes, until lightly browned. Add 2 cups water, diced tomatoes and green chiles, and onion; bring to a boil, cover, reduce heat and simmer 15 minutes of until rice is tender.
- Meanwhile, stir together cream cheese, soup, chicken, 1 pkg shredded cheese, sour cream, cumin, and chili powder. Stir in rice mixture.
- Spoon about ⅓ cup down center of each tortilla; roll up, and place seam-sides down in 2 lightly greased disposable baking dishes. Pour enchilada sauce over torillas, and sprinkle with remaining cheese.
- Bake 30 to 45 minutes or until hot and bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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