Chicken & Wild Rice Enchiladas

Angela Smith, Bluffton, SC
2012 wild rice recipe contest finalist

    1/2 cup diced onion
    1/4 cup each: diced green pepper and red pepper
    1 tbsp butter
    1 cup black beans, drained, rinsed
    1 pkg (9 oz) frozen Green Giant® Simply Steam® Niblets® Corn,
    prepared as directed on pkg, drained
    2 tsp sea salt
    1 tsp pepper
    2 tbsp taco seasoning
    1/2 cup salsa
    1 pkg Gold’n Plump® Deli Fresh Rotisserie Chicken Original
    Flavor (or lemon pepper), shredded
    3 cups cooked wild rice
    1/2 cup Sargento® Fine Cut Shredded Monterey Jack Cheese
    16 flour tortillas, fajita size
    1 cup Sargento® Fine Cut Shredded Mild Cheddar Cheese

    Garnish: sliced green onion, sliced black olives, diced tomatoes

    Cheese Sauce (whisk until smooth), divided:
    2 cups salsa
    1/2 cup milk
    2 cans (10 oz each) fiesta nacho cheese soup
    2 tbsp taco seasoning

Preheat oven to 350°F. In large skillet, saute onion and peppers
in butter. In large bowl, combine onion mixture, beans, and
corn. Add salt, pepper, taco seasoning, and salsa; mix well. Stir
in chicken, wild rice, and Monterey Jack cheese; set aside. Coat
bottom of two 9x13 pans with ½ cup cheese sauce each. Place ½
cup enchilada mixture on each tortilla; roll, place seam down in
pans. Repeat with all tortillas; pour remaining cheese sauce over
tortillas. Bake 25 minutes; remove from oven, top with Cheddar
cheese. Bake 5 minutes; garnish.

8-12 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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