31-45 Minutes

Name: Enchiladas with Mexican Rice on the Side
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yield: 4
Ingredients: #For the Enchiladas; 8 small flour or corn tortillas; 2 cups cooked shredded chicken; 1 cup black beans, drained and rinsed; 1 cup shredded cheese, such as Monterey Jack, cheddar or Mexican-style blend; 1½ cups enchilada sauce, red or green; ½ cup corn kernels; ½ small red onion, finely diced; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; Salt and black pepper, to taste; 1 tablespoon chopped cilantro, plus more for garnish; Optional: 1 tablespoon lime juice; #For the Mexican Rice Side; 2 Minute Rice® Mexican Rice Cups; Optional: 1 tablespoon chopped cilantro; Optional: lime wedges; Optional: diced avocado, sour cream or salsa for serving; #Optional Toppings; Sliced jalapeños; Diced avocado; Sour cream or Greek yogurt; Fresh cilantro; Crumbled queso fresco; Lime wedges; Sliced scallions; Pico de gallo

25 mins

31-45 Minutes

Enchiladas with Mexican Rice on the Side

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