Chicken Enchiladas & Fiesta Cheese Rice

Feel like Mexican? These are super quick and easy!

Chicken Enchiladas

1 Can (10ozs) Enchilada sauce
1 1/2 cups, cooked chicken - cubed or shredded
4 ozs cream cheese (Low fat)
1 1/2 cups salsa
1 can (15 1/2 ozs) pinto beans, rinsed and drained
1 can (4 ozs) chopped green chilies (optional)
Flour tortillas (6 inches) - About 12 - depends how full you fill them
1 cup shredded Mexican cheese blend (or cheddar and Mozzarella) (reduced fat)
Shredded lettuce, chopped tomato, sour cream, sliced olives ˆ optional

Spoon 1/2 cup Enchilada sauce into a greased 9 x 13 baking dish.
In large saucepan, cook and stir cream cheese and salsa over medium heat for 2-3 minutes or until blended.
Stir in the chicken, beans, and chilies.
Place about 6 Tablespoons of chicken mixture down the center of each tortilla.
Roll up and place seam side down over sauce.
Top with remaining enchilada sauce and any leftover mixture; sprinkle with cheese.
Cover and Bake at 350 degrees for 25-30 minutes or until heated through.
Serve with lettuce, tomato, sour cream and olives if desired.


Fiesta Cheese Rice

3 cups uncooked instant rice
3 cups water
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 Tablespoon chicken bouillon granules (okay without too)
3/4 Cup Sour Cream (I use fat free)
1 1/2 cups shredded cheddar cheese (I use reduced fat)

In a 2 qt microwave safe dish, combine the rice, water, tomatoes, and bouillon; mix well. Cover and microwave on high for 10 minutes. Stir in sour cream and 1/2 cup of cheese. Sprinkle with the remaining cheese. Microwave until the cheese is melted.