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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council