Red and Green Chicken Enchiladas – C
Mexican rice and corn
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Red and Green Chicken Enchiladas – C
Mexican rice and corn
|
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| Servings: |
Ingredients
Prep
- 3 C deli rotisserie chicken
- 1 1/2 C shredded Monterrey jack cheese
- 4 oz can chopped green chilies
- 12 corn tortillas
On Cooking Day
- 10 oz red enchilada sauce
- 10 oz green enchilada sauce
- 1 C shredded Monterrey jack cheese
- 3 C frozen corn
- 1/4 C fresh cilantro chopped
- 2 bag quick cook Mexican rice
Instructions
To Assemble
- Shred chicken and mix with next 2 ingredients in a large bowl.
- Scoop equally into tortillas, roll and place in a baking dish sprayed with non stick spray. Cover with foil
To Cook
- Pour red enchilada sauce over top half of each enchilada and green sauce over bottom half of each enchilada. (each one will be both red and green). Sprinkle cheese and cilantro down center of the enchiladas
- Cover with foil and bake at 350 degrees for 35 – 45 minutes.
- Cook corn and rice according to package directions.
Ingredients
Prep
On Cooking Day
Instructions
To Assemble
To Cook
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