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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Not quite traditional, but equally delicious, these enchiladas substitute rice for beans. Choose your own chile to control the heat ! Guaranteed authentically New Mexican! High altitude tested. Ingredients:
8 corn tortillas |
1 1/2 cups cubed cooked chicken breasts |
2 cups cooked white rice, cooled |
1/2 cup shredded mild cheddar cheese or 1/2 cup shredded colby or 1/2 cup shredded colby-monterey jack cheese |
1 (15 ounce) can black beans, undrained (plain or with jalapeno peppers) |
1 (15 ounce) can whole kernel corn, drained |
1 (4 ounce) can chopped green chilies or 1 (4 ounce) can chopped fresh roasted green chili peppers |
1/4 cup chicken broth or 1/4 cup water |
Directions:
1. Preheat oven to 425 degrees.
2. Wrap tortillas between 2 damp paper towels and microwave on High for 30 seconds.
3. Carefully remove them from the microwave (they will be hot).
4. Place one tortilla in a 13x9x2 pan that has been sprayed lightly with non-stick cooking spray.
5. Place about 2 Tbl. of chicken and 3 Tbl. of rice along the center of the tortilla, then roll it and leave it in the pan seam-side down.
6. Repeat for all 7 remaining tortillas.
7. (The enchiladas should nicely fill the pan from end-to-end, with open space on each side.) Pour the black beans evenly over the top of the enchiladas.
8. Repeat with the corn.
9. Sprinkle the cheese over all.
10. Top with green chiles.
11. Pour the chicken broth or water over all.
12. Bake for 15-20 minutes, or until cheese is melted and liquid in pan is absorbed.
13. Serving suggestion: On the table, offer non-fat sour cream, shredded cheese, shredded lettuce, chopped tomatoes, and chopped onion as additional toppings.
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