Loaded Chicken Enchiladas

• 1 package Spanish Rice, 8 Ounce Package
• 2 cups Shredded, Cooked Chicken
• 1 whole Jalapeno, Sliced
• 1/2 cups Green Pepper, Chopped
• 1/2 cups Onion, Chopped
• 1/2 cups Whole Kernel Corn
• 8 ounces, weight Cream Cheese
• 18 whole Small Tortillas, Corn Or Flour
• 17- 1/2 ounces, fluid Enchilada Sauce
• 2 cups Shredded Cheese
• Cilantro
• Sour Cream
• Tomato

1. Prepare rice per package instructions, but dont let the rice sit (as instructed on the package).
2. Add the partially cooked rice and any unabsorbed liquid to a large skillet.
3. To the skillet add shredded chicken, sliced jalapeno, chopped pepper and onion, and corn.
4. Cut up cream cheese and add to skillet.
5. Stir over medium heat until veggies are softened and everything is heated through and combined.
6. Heat 4-6 tortillas at a time (between two wet paper towels) in the microwave for 30-45 seconds.
7. Spoon rice mixture into tortillas, roll up and place in a 9x13 pan.
8. Repeat with all of the tortillas and filling mixture.
9. Pour enchilada sauce over prepared enchiladas.
10. Sprinkle cheese over enchiladas and sauce.
11. I used freshly grated sharp cheddar, but you can use any cheese of your preference.
12. And feel free to use however much you want.
13. Cover pan with aluminum foil.
14. Place in a 300 degree (F) oven for 20-25 minutes.
15. Uncover pan and sprinkle on some cilantro and diced tomato (if you choose to).
16. Serve with chopped cilantro and tomato, and sour cream.

spanish rice, chicken, green pepper, onion, kernel corn, weight cream cheese, tortillas, enchilada sauce, shredded cheese, cilantro, sour cream, tomato

Taken from tastykitchen.com/recipes/main-courses/loaded-chicken-enchiladas/ (may not work)