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Chicken Enchiladas with Salsa Rice and Corn

Sources: LuAnn Hefty
Servings: 4     Est Cost: $18.86
Prep (min): 30 Cook (min): 30 Total (min): 60
Tags: Chicken, Mexican
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½ cup chopped onion
½ green bell pepper
2 teaspoon oil
1 teaspoon minced garlic
1 cup uncooked rice
1 cup salsa
14 oz can chicken broth
1 cup whole kernel corn
1 chicken bouillon cube
1 stick butter
1 medium onion
8 oz. cream cheese
4 skinless boneless chicken breasts (~2 #)
8 flour tortillas
2/3 c. evaporated milk
2-3 c. shredded Monterey jack cheese
1 small can chopped green chilies
1 can corn
Salsa Rice: Sauté 1/2 cup onion & 1/2 bell pepper in hot oil in large saucepan over medium high for 5 minutes. Add garlic & sauté for 1 minute. Add rice & salsa & sauté 3 minutes. Add broth, corn and bouillon. Cover, reduce heat & simmer 15 to 20 minutes. Stir then re-cover, remove from heat & let stand 10 minutes. Enchiladas: Cut chicken breasts into thin strips (we like very small chunks better) and set aside. Saut onion in margarine or butter until the onion is tender. Add chicken and cook on medium low heat until no longer pink. Add cream cheese and cook until cream cheese is melted. Place tortillas in a stack on a plate (minus the plastic wrap) in the microwave for 30 seconds so they are softened, then place approximately 2 tablespoons of chicken mixture in each tortilla. Roll up and place filled tortilla edge down in 9 X 13 pan. After all chicken mixture is used, pour evaporated milk over all enchiladas. Cover the whole pan with the MJ cheese. Top with chopped green chilies. Bake at 350 until cheese melts, approximately 10-20 minutes. Make corn according to package directions. Makes approximately 8 enchiladas.

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