Chicken and Veggie Enchiladas with Spanish Rice
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. Preheat oven 375°F.
2. In skillet, brown chicken until no longer pink. Add corn, beans, tomatoes (undrained), cumin and chili powder; stir together. Mix in 1/2 cup cheese.
3. 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 greased 9×13-inch baking dish. Pour sauce over enchiladas, reserving 2 tablespoons for rice. Sprinkle remaining cheese over top. Cover with foil; bake 30 minutes.
4. 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.