Ingredients
1/2 pound boneless chicken, cubed
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) black beans, drained
1 can (10 oz.) petite diced tomatoes with green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1 cup shredded Monterey Jack cheese, divided
8 8-inch tortillas
1 can (10 oz.) enchilada sauce
1/2 cup brown rice
1 bag (5 oz.) yellow saffron rice
1 can (15 oz.) Libby's Sweet Peas, drained
1/2 pound boneless chicken, cubed
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) black beans, drained
1 can (10 oz.) petite diced tomatoes with green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1 cup shredded Monterey Jack cheese, divided
8 8-inch tortillas
1 can (10 oz.) enchilada sauce
1/2 cup brown rice
1 bag (5 oz.) yellow saffron rice
1 can (15 oz.) Libby's Sweet Peas, drained
Instructions
- Preheat oven 375°F. Coat 9″x13″ baking dish in non-stick spray. Set aside.
- In large skillet, brown chicken until no longer pink. Add corn, beans, tomatoes (undrained), cumin and chili powder; stir together. Mix in 1/2 cup cheese.
- Lay tortillas on flat surface and divide filling among them, making a row down the center. Roll up enchiladas and place them, seam side down, in baking dish. Pour sauce over enchiladas, reserving 2 tablespoons for rice. Sprinkle remaining cheese over top.
- Cover with foil; bake 30 minutes.
- While enchiladas are cooking, prepare rice: In medium pot, mix together both rice and cook according to package directions. Once cooked, stir in reserved sauce and peas.
- Preheat oven 375°F. Coat 9″x13″ baking dish in non-stick spray. Set aside.
- In large skillet, brown chicken until no longer pink. Add corn, beans, tomatoes (undrained), cumin and chili powder; stir together. Mix in 1/2 cup cheese.
- Lay tortillas on flat surface and divide filling among them, making a row down the center. Roll up enchiladas and place them, seam side down, in baking dish. Pour sauce over enchiladas, reserving 2 tablespoons for rice. Sprinkle remaining cheese over top.
- Cover with foil; bake 30 minutes.
- While enchiladas are cooking, prepare rice: In medium pot, mix together both rice and cook according to package directions. Once cooked, stir in reserved sauce and peas.
