A bunch of leftovers was combines to make these amazing enchiladas. I used the base recipe from my Creamy Chicken Enchiladas and tried to make it a bit healthier and fresher. We've also been looking at cutting back our meat consumption to help control grocery costs and focus on eating more fruits and veggies. This meal does both. My husband likes these even better than the original.
10 - 12 Tortillas
1 c Chicken, cooked and shredded
1 c Sour cream
1 t Taco seasoning
1 sm can Green chilis, drained
8 oz Monterrey Jack cheese, shredded & divided
1 c White rice, cooked and cold
1 c Corn
1 c Bell pepper, chopped
1 can Green enchilada sauce
Mix together the soup, sour cream, taco seasoning, and green chilis. Add in the chicken, rice, corn, peppers, and 3/4 c of cheese and mix together. Spoon about 1/3 - 1/2 cup of the mixture into each tortilla and lay in a 9 X 13 baking pan*, seam side down.
Pour the enchilada sauce over the filled tortillas and top with the remaining cheese. Bake in a 350 degree oven for 30 - 40 minutes until bubbly and the cheese is lightly browned. Serve with lettuce, cilantro, chopped tomatoes, sour cream, or other garnishes of your choice.
* I usually split this into 2-3 meals for my husband and I since it isn't a favorite with my kids. It freezes well.