Green Sauce Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1 cup white rice
• 1 (14.5 ounce) can chicken broth
• 3 boneless chicken breast halves, boiled and cubed
• 1 pound monterey jack cheese
• 1 (11 ounce) can sweet corn, drained
• 1 (24 ounce) jar green enchilada sauce
• 24 (6 inch) corn tortillas

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a large skillet, saute rice with butter or margarine. add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. let cool.
• preheat oven to 350 degrees f (175 degrees c).
• cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. mix together. warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
• place a little of the chicken mixture on each tortilla and roll up. place filled tortillas (as many as will fit) in the baking dish. sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (freeze remaining tortillas for future green sauce enchiladas!)
• bake at 350 degrees f (175 degrees c) for 30 minutes.