Tex-Mex recipes

Endzone Enchiladas

Course : Tex-Mex
Serves: 12

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Ingredients:

3 cups cooked rice

1 can black beans (15 to 16 ounce) -- drained and rinsed

1 can corn (11-ounce) -- drained

1 package cream cheese (8-ounce) -- room temperature

4 ounces mild goat cheese -- room temperature

1 medium tomato -- chopped

1/2 cup onion -- finely chopped

1 medium jalapeno pepper -- seeded and minced

2 tablespoons Vegetable oil for pan frying

24 tortillas corn tortillas

1 spray Vegetable cooking spray

2 cans mild green enchilada sauce (10-ounce cans)

3 cups Monterey Jack cheese (12 ounces) -- shredded

2/3 cup prepared salsa

Preparation / Directions:

Combine rice, beans, corn, cream cheese, goat cheese, tomato, onion and jalapeno in large bowl. Heat small amount of oil in shallow large skillet over high heat; set aside. Heat tortillas, one at a time, 3 to 5 seconds. Drain on paper towels. (Tortillas should be soft and pliable). Place 1/2 cup rice filling across center of each tortilla. Roll up; place seam-side down into two 11x7-inch baking dishes coated with cooking spray. Pour sauce over each enchilada. Top with cheese and salsa. Bake at 400° F. for 15 to 20 minutes or until cheese is melted.

Nutritional Information:

176 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 83mg Sodium

Endzone Enchiladas

Ingredients:

Preparation / Directions:

Nutritional Information:

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