Paula'S Best Chicken And Rice Enchiladas

• 2 tablespoons butter
• 1 (6 7/8 ounce) box Spanish rice
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chilies
• 1 onion, chopped
• 1 (8 ounce) package cream cheese, softened
• 4 cups chopped cooked chicken
• 2 (8 ounce) packages shredded colby-monterey jack cheese, divided
• 1 cup sour cream
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 6 burrito-size flour tortillas, torn into bite-size pieces
• 1 (8 ounce) package shredded monterey jack pepper cheese
• 1 (10 ounce) can enchilada sauce
• chopped fresh cilantro

1. Preheat oven to 350u0b0.
2. Spray a 3 1/2 quart baking dish with nonstick cooking spray.
3. In a medium saucepan, melt butter over medium heat.
4. Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
5. Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
6. Bring to a boil over med-high heat.
7. Decrease heat, and simmer 15 minutes or until rice is tender.
8. Spoon rice mixture into a large bowl.
9. Add cream cheese to rice mixture, stirring until cheese melts.
10. Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
11. Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
12. Top with 1/3 of chicken mixture.
13. In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
14. Sprinkle 1/3 of cheese mixture over chicken mixture.
15. Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
16. Pour enchilada sauce evenly over casserole.
17. Bake for 30-45 minutes or until hot and bubbly.
18. Garnish with chopped fresh cilantro.

butter, spanish rice, water, tomatoes, onion, cream cheese, chicken, colbymonterey, sour cream, ground cumin, chili powder, flour tortillas, pepper cheese, enchilada sauce, fresh cilantro

Taken from www.food.com/recipe/paulas-best-chicken-and-rice-enchiladas-489751 (may not work)