Makes 6 Enchiladas
2 Chicken Breasts, cooked & shredded
8 oz Cream Cheese, softened
28 oz Green Enchilada Sauce
1 can Black Beans, drained & rinsed
2 cups White Minute Rice, cooked
6 Burrito Style Flour Tortillas
1 cup Mexican Blend Shredded Cheese
1. Preheat oven to 375. Spray a 9 x 13 in baking dish with non-stick spray.
2. Mix chicken, cream cheese, and 2 cups green enchilada sauce. In a separate bowl, mix together rice and beans.
3. Spread 1/2 cup of the enchilada sauce in the bottom of the prepared baking dish.
4. Spread a few tablespoons of the rice and beans onto each tortilla and top with the chicken mixture.
5. Roll up each tortilla and place seam side down in the baking dish.
6. Top with the remaining enchilada sauce and 1 cup of cheese.
7. Cover with foil and bake for 25 mins. Uncover and broil for 3 - 5 mins or until cheese is bubbly.
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