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Nutrition Facts
Serving Size 1 (484g) Recipe makes 10 servings The following items or measurements are not included below: 2 tablespoons taco seasoning
Calories 579
Calories from Fat 150		(26%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.1g
Cholesterol 56mg		18%
Sodium 1105mg		46%
Potassium 927mg		26%
Total Carbohydrate 84.8g		28%
	Dietary Fiber 8.5g	34%
	Sugars 8.6g
Protein 25.3g		50%
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Enchiladas

Recipe #379615 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Sharon 15
Jun 29, 2009

Really filling, delicious dish, mild in flavour. I came up with it when I had bought corn tortillas without a definite plan for them and then we had leftover rice from supper the night before. You could use a lb of ground beef instead of chicken, add chopped bacon to the rice mixture, or instead of tomato sauce, pour a can or two of cheese soup over the meal. You can personalize it to your own tastes. 'Hope you enjoy it.

SERVES 10 -12 , 25 enchiladas (change servings and units)

Ingredients

6 cups leftover cooked rice
3 chicken breasts, grilled, cooled and cubed fairly small
28 ounces diced tomatoes with juice
14 ounces kidney beans, drained
14 ounces creamed corn
1 seeded diced jalapeno
2 tablespoons taco seasoning
4 ounces cream cheese, cubed
25 (6 inch) corn tortillas
680 ml tomato sauce, plain or garlic
250 g shredded cheese (your favourite kind)

Directions

1
Mix all ingredients together except the cream cheese. Place in large skillet or dutch oven to simmer until most ingredients are absorbed. When all is heated through, add cream cheese and heat until melted. Grease a roaster or baking pan, fill tortillas generously with rice mixture. Lay filled tortillas in pan, cover pan with lid or foil, bake for 20 minutes at 350 degrees. Cover over with tomato sauce. Bake for another 20 minutes. Lay cheese over and allow to melt. Serve with sour cream, salsa or whatever suits your fancy.