Cheesy Chicken Enchilada
1 1/2 cups cooked rice
1/2 cup shredded grilled chicken breast
1 cup shredded Monterey Jack cheese divided
1 can enchilada sauce divided, 10 ounces
1 teaspoon chili seasoning
2 tablespoons chopped fresh cilantro divided
8 corn tortillas warmed
1/2 cup sour cream for serving, optional
Salt and pepper
Preheat oven to 350°F.
In a medium bowl, combine cooked rice, chicken, half the cheese,
tablespoons enchilada sauce, chili seasoning, and 1 tablespoon cilantro.
Cover bottom of an ovenproof baking dish with a layer of enchilada sauce. Evenly distribute rice mixture among 8 tortillas and roll up each one, placing it seam side down in a single layer in baking dish. Top with remaining enchilada sauce and cheese. Bake for 15 minutes, or until cheese melts and enchiladas are heated through.
Remove from oven and top with remaining cilantro and sour cream, if desired. Season to taste. Serve hot.