Chicken & Wild Rice Enchiladas

Angela Smith, Bluffton, SC
2012 Wild Rice Recipe Contest Finalist

½ cup diced onion
¼ cup each, diced: green bell pepper and red bell pepper
1 tbsp butter
1 cup black beans, drained, rinsed
1 pkg (9 oz) frozen corn, thawed, drained
2 tsp sea salt
1 tsp pepper
2 tbsp taco seasoning
½ cup salsa
1 pkg Gold’n Plump® Deli Fresh Rotisserie Chicken Original
Flavor (or lemon pepper), shredded
3 cups cooked wild rice
½ cup finely shredded Monterey Jack cheese
16 flour tortillas, fajita size
1 cup finely shredded mild cheddar cheese
sliced green onion, sliced black olives, and diced tomatoes, garnish

Cheese Sauce (whisk until smooth), divided:
2 cups salsa
½ cup milk
2 cans (10 oz ea) fiesta nacho cheese soup
2 tbsp taco seasoning

Preheat oven to 350°F. In large skillet, sauté 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-inch 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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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