CHICKEN AND MEXICAN RICE ENCHILADAS
SERVES 4 PREP AND COOK: 50 MINS
250g packet microwaveable
Mexican Style
Brown Rice
500g shredded roasted chicken meat (see Tip)
375g jar enchilada cooking sauce
8 x 20cm flour tortillas
2 cups (300g) grated
Perfect Bakes cheese
Sour cream and fresh coriander leaves, to serve
1 Heat rice according to packet directions. Place in a large bowl and cool slightly.
2 Add chicken and ½ cup of enchilada sauce to the rice. Season with salt and pepper. Stir until combined.
3 Sprinkle a heaped tablespoon of cheese down the centre of each tortilla. Divide chicken mixture evenly over top. Roll up firmly to enclose.
4 Arrange enchiladas in a greased, rectangular ovenproof dish (14-cup capacity).
5 Spoon remaining sauce over enchiladas, leaving 4cm at each end uncovered. Sprinkle with remaining cheese.
Cook in
