Ingredients
8
8 servings
- •1 tablespoon butter
- •1 cup white rice
- •1 (14.5 ounce) can chicken broth
- •3 boneless chicken breast halves, boiled and cubed
- •1 pound Monterey Jack cheese
- •1 (11 ounce) can sweet corn, drained
- •1 (24 ounce) jar green enchilada sauce
- •24 (6 inch) corn tortillas
Instructions
- In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
- Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 647
- Carbohydrate: 64g
- Fat: 29g
- Fiber: 7g
- Protein: 33g
- Sugar: 3g
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