Chicken and Cheese Enchiladas
Yellow Rice with Corn and Blue Corn Tortilla Chips
Ingredients
- 1 (19-oz) can enchilada sauce
- 1 (26.4-oz) box chicken and cheese taquitos
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 1 (3.5-oz) pkg tri-color tortilla strips
Instructions
- Preheat oven to 350°F. Spread ½ cup enchilada sauce in bottom of a lightly greased 13- x 9-inch baking dish. Arrange taquitos over sauce.
- Pour remaining sauce over taquitos; sprinkle with cheese.
- Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (7-oz) box yellow rice mix
- 1 (11-oz) pkg frozen honey-roasted sweet corn
- 1 (8-oz) pkg blue-corn tortilla chips
- 1 (16-oz) container fresh salsa
Side Dish Instructions
- Prepare rice according to package directions; spoon into a large bowl.
- Heat corn according to package directions. Add to rice; toss, and season to taste.
- Serve with chips and salsa.
Kid-Friendly Meal Plan
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