Chicken and Veggie Enchiladas with Spanish Rice


Serves 4

3 chicken breast tenders (boneless; skinless; cut into bite-sized pieces)
8 (8 in.) whole wheat tortillas
1 can (15 oz.) black beans (drained and rinsed)
1 can petite diced tomatoes with mild green chiles
1 tsp ground cumin
1⁄2 tsp chili powder
6 oz colby monterey jack cheese (grated)
2 small cans mild enchilada sauce
1⁄2 c brown rice
1 (5 oz.) bag saffron rice

Preheat oven to 375 degrees.

In medium pan, brown the chicken until no longer pink. In medium bowl combine chicken, Libby’s® Whole Kernel Sweet Corn, beans, tomatoes (undrained), cumin and chili powder. Mix in grated cheese, reserving about 1/2 cup for later.

Spread out tortillas and divide filling among them, making a row down the center. Roll up the enchiladas and place them, seam side down, in greased 9x13-inch baking dish. Open up cans of enchilada sauce, reserving 1/2 cup for rice. Pour sauce over enchiladas, making sure that it gets in between each one. Sprinkle remaining cheese over enchiladas. Cover with aluminum foil that has been sprayed with cooking spray. Bake for 30 minutes.

While enchiladas are cooking, prepare rice. In medium pot, mix together saffron rice, brown rice, 1/2 cup of enchilada sauce, 2/3 cup water, and amount of water that is called for on back of saffron rice package. Heat to boiling and bring down to low simmer. Add Libby’s® Sweet Peas. Cover and cook for approximately 20-25 minutes.

The enchiladas and rice should be ready at the same time. Serve with sour cream and salsa.