Ingredients
1 tablespoon butter1 cup white rice1 (14.5 ounce) can chicken broth3 boneless chicken breast halves, boiled and cubed1 pound Monterey Jack cheese1 (11 ounce) can sweet corn, drained1 (24 ounce) jar green enchilada sauce24 (6 inch) corn tortillas
Directions
In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
Preheat oven to 350 degrees F (175 degrees C).
Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed
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