End Zone Enchiladas

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* Exported from MasterCook *

 

End Zone Enchiladas

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups cooked rice

1 16 oz can black beans -- rinsed & drained

1 can corn -- (11 ounce) drained

1 8 oz package cream cheese -- room temperature

4 ounces mild goat cheese -- room temperature

1 medium tomato -- chopped

1/2 cup finely chopped onion

1 jalapeno pepper -- seeded and minced

vegetable oil for pan frying

24 corn tortillas

vegetable cooking spray

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

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

2/3 cup prepared salsa

 

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.

 

Source:

" http://www.brightimages.net/backyard_recipes.htm "

 

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Per Serving (excluding unknown items): 483 Calories; 17g Fat (31.5% calories

from fat); 21g Protein; 63g Carbohydrate; 9g Dietary Fiber; 46mg Cholesterol;

293mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2

Fat.

 

NOTES : This is a winning recipe for vegetarians and non-vegetarians alike!

Assemble the enchiladas in advance. If you're partying at home, throw the

enchiladas in the oven during the second quarter so you can serve at halftime.

If you're bringing these to a tailgate party, bake right before leaving for the

game and double wrap in aluminum foil to keep warm. If you can't find green

enchilada sauce, substitute red.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0