1 large chicken breast
can of enchilada sauce (green or red)
1 1/2 cups of rice (uncooked)
1 can of corn
Cheddar or Taco cheese
1 tsp of chili powder
1 tsp of crushed red pepper
1/2 teaspoon of cajun seasoning
1/4 teaspoon garlic
Directions: Preheat oven to 350 degrees. Place aluminum foil in baking pan. Cook the Rice per instructions on packing and add half the cajun seasoning to rice once finished cooking. Cook the chicken with spices and jalapenos in a large pan. Combine chicken, rice and corn. Stir. Let it cook together for a minute, then add cheese and turn off heat. Take tortillas and spoon mixture into tortilla and wrap the tortilla and place in the baking pan. Once all enchiladas are in the pan pour the enchilada sauce over top and then add cheese on top. Cover with aluminum foil and let bake 5-10 minutes. Serve with salsa and refried beans or alone.
This is a very yummy recipe that Beau came up with. Sometimes it is more spicier than the others, but it is always very good. This is one of the few meals we work together on because there is so much going on at once. I wish we made it more often.