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Chicken and Veggie Enchiladas with Spanish Rice

Cuisine
Courses
Time
Prep Time: 15 min Cook Time: 30 min Total Time: 45 mins
Servings 4
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
Read it online: https://www.libbysvegetables.com/recipe/chicken-and-veggie-enchiladas-with-spanish-rice/