Chicken Enchiladas

• 1 lb chicken
• 4 cups of brown Minute Rice
• 1 (24 ounce) can cream of chicken soup
• 1 dash crushed red pepper
• 2 tablespoons jalapenos, chopped
• 12 cup fresh cilantro, chopped
• 1 cup onion, chopped
• 1 cup sharp cheddar cheese
• 4 cups refried beans (optional, home made or canned)
• 2 (8 count) packages whole wheat tortillas
• 1 dash pepper
• 2 teaspoons cumin

1. Soften onions in a small amount of oil.
2. Add crushed red pepper, jalopenos, chicken.
3. When chicken is cooked through out, remove from pan and shred.
4. ( I used two forks to pull apart.)
5. Then return to pan.
6. Add soup, spices, rice and cook for roughly 30 minutes.
7. Remove from heat, add cilantro.
8. Cool enough to handle.
9. Spread a small amount refried beans on tortilla then add chicken mixture.
10. Top with small amount of cheese and roll up.
11. Place in lightly greased pan and bake until slightly browned at 350.
12. Usually between 10-15 minutes.
13. Serve with sour cream.

chicken, brown minute rice, cream of chicken soup, red pepper, jalapenos, fresh cilantro, onion, cheddar cheese, beans, whole wheat tortillas, pepper, cumin

Taken from www.food.com/recipe/chicken-enchiladas-443897 (may not work)