Paula's Best Chicken and Rice Enchiladas

Name: Paula's Best Chicken and Rice Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: 2 tablespoons butter; 1 (6 7/8 ounce) box Spanish rice; 2 cups water; 1 (10 ounce) can diced tomatoes and green chilies; 1 onion, chopped; 1 (8 ounce) package cream cheese, softened; 4 cups chopped cooked chicken; 2 (8 ounce) packages shredded colby-monterey jack cheese, divided; 1 cup sour cream; 1 tablespoon ground cumin; 1 tablespoon chili powder; 6 burrito-size flour tortillas, torn into bite-size pieces; 1 (8 ounce) package shredded monterey jack pepper cheese; 1 (10 ounce) can enchilada sauce; chopped fresh cilantro

Submitted by ratherbeswimmin

"Paula Deen"

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Ready In:: 1hr 30mins
Ingredients:: 15
Serves:: 10

ingredients

2 tablespoons butter
1 (6 7/8 ounce) box Spanish rice
2 cups water
1 (10 ounce) can diced tomatoes and green chilies
1 onion, chopped
1 (8 ounce) package cream cheese, softened
4 cups chopped cooked chicken
2 (8 ounce) packages shredded colby-monterey jack cheese, divided
1 cup sour cream
1 tablespoon ground cumin
1 tablespoon chili powder
6 burrito-size flour tortillas, torn into bite-size pieces
1 (8 ounce) package shredded monterey jack pepper cheese
1 (10 ounce) can enchilada sauce
chopped fresh cilantro

directions

Preheat oven to 350°.
Spray a 3 1/2 quart baking dish with nonstick cooking spray.
In a medium saucepan, melt butter over medium heat.
Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
Bring to a boil over med-high heat.
Decrease heat, and simmer 15 minutes or until rice is tender.
Spoon rice mixture into a large bowl.
Add cream cheese to rice mixture, stirring until cheese melts.
Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
Top with 1/3 of chicken mixture.
In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
Sprinkle 1/3 of cheese mixture over chicken mixture.
Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
Pour enchilada sauce evenly over casserole.
Bake for 30-45 minutes or until hot and bubbly.
Garnish with chopped fresh cilantro.