cheesy rice and spinach enchiladas

Name: Cheesy Rice and Spinach Enchiladas
Prep time: 10 min
Cook time: 35 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 1/2 cup(s) chopped cooked bbq chicken (boneless,skinless); 2 cup(s) cooked rice; 9 ounce(s) pkg. thawed creamed spinach,warm in microwave; 1 cup(s) creamed corn; 1 1/2 cup(s) shredded mexican cheese blend; 10 3/4 ounce(s) can cream of chicken soup; 1/2 can(s) soup can of milk; 16 ounce(s) jar picante sauce, divided; 1/2 cup(s) dairy sour cream; 2 teaspoon(s) seasoned salt; 1 teaspoon(s) pepper; 1 bunch(es) green onions,chopped with some greens, divided; 16 ounce(s) can pitted black olives, sliced; 12 to 16 small corn tortillas or 8 to 10 flour tortillas

(1 RATING)

53 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Oct 23, 2012

I know this seams like a lot of ingredients- but these are leftovers from other meals we had during the week. I like to try and use up everything. You can use your own leftover combinations to make your own enchiladas. Like beans, cheese, rice, tomatoes,pork, etc.... This was even better the next day!

Rate

prep time 10 Min

cook time 35 Min

method Bake

yield 12 servings

Ingredients

1 1/2 cups chopped cooked bbq chicken (boneless,skinless)
2 cups cooked rice
9 ounces pkg. thawed creamed spinach,warm in microwave
1 cup creamed corn
1 1/2 cups shredded mexican cheese blend
10 3/4 ounces can cream of chicken soup
1/2 can soup can of milk
16 ounces jar picante sauce, divided
1/2 cup dairy sour cream
2 teaspoons seasoned salt
1 teaspoon pepper
1 bunch green onions,chopped with some greens, divided
16 ounces can pitted black olives, sliced
12 to 16 small corn tortillas or 8 to 10 flour tortillas

How To Make cheesy rice and spinach enchiladas

Step 1

Heat oven to 375^. Spray a 9x13-inch baking pan with cooking spray. spread 1/2 jar of the pincante sauce on the bottom of the pan evenly. Set aside. --- In a large bowl combine the rice,creamed spinach,corn,1/2 c. of the cheese,chicken, milk, soup,remaining picante sauce, sour cream, salt and pepper, and 1/2 the chopped onions.Blend well.

Step 2

Heat 4 corn tortillas in microwave for 20 seconds in a single layer. Fill each tortilla with about 1/4 cup of rice mixture; place seam side down in baking pan. Repeat with remaining tortillas and rice/chicken mixture.
Step 3

Sprinkle remaining cheese over top of the rolled tortillas , then remaining onions and all the chopped olives. Bake for 35 minutes, until mixture begins to bubble and is heated through. Remove from oven and let set 5 minutes before serving.
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