Green Sauce Enchiladas

1. 1

   In a large skillet, saute rice with butter or margarine.

2. 2

   Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender.

3. 3

   Let cool.

4. 4

   Preheat oven to 350 degrees F (175 degrees C).

5. 5

   Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside.

6. 6

   Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl.

7. 7

   Mix together.

8. 8

   Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.

9. 9

   Place a little of the chicken mixture on each tortilla and roll up.

10. 10

    Place filled tortillas (as many as will fit) in the baking dish.

11. 11

    Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all.

12. 12

    (Freeze remaining tortillas for future green sauce enchiladas!)

13. 13

    Bake at 350 degrees F (175 degrees C) for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.