2 (8oz) blocks Monterey Jach cheese with peppers, shredded and divided
1 (8oz) block Colby-Jack cheese, shredded
1/4 c minced fresh cilantro
2 tbs ground cumin
1 tbs fresh lime juice
2tsp ground coriander
1/2 tsp salt
4 c shredded cooked chicken
16 burrito size flour tortillas
1 (19 oz) can enchilada sauce
Instructions
Preheat oven to 350. Spray 2 13x9 baking dishes. Prepare Spanish rice according topkg directions. Stir onion into hot rice.
In large bowl, combine rice mixture, beans, cream cheese, 2 c Monterey Jack cheese, Colby Jack cheese, cilantro, cumin, lime, coriander, and salt. Add chicken, stirring to combine. Spoon 1/2 c filling onto center of each tortilla; roll up tightly.
Place enchiladas, seam side down, in a single layer in prepared baking dishes; top evenly with enchilada sauce. Sprinkle with remaining 2 c Monterey Jack cheese.
Bake for 35 to 45 min or until hot and bubbly. Garnish with cilantro if desired.
Serving
Suggestions
Dish can be frozen.
Originally Submitted
7/20/2012
0 Out of 5 from
0 reviews
You can add this Do-Ahead Chicken Enchiladas recipe to your own private DesktopCookbook.
