Recipe: Chicken and Rice Enchiladas (using Spanish rice mix and refried beans)

CHICKEN AND RICE ENCHILADAS
(ENCHILADAS DE POLLO AND ARROZ)

1 tablespoon butter or margarine
1/4 cup chopped green onion
1 3/4 cups water
1 (5.6 oz) package Lipton Spanish Rice and Sauce Mix
1 (16 oz) can refried beans
1 medium tomato, chopped
2 cups shredded Monterey Jack cheese, divided use (about 6 oz.)
1 (4 oz.) can chopped green chilies, drained
1 cup cut-up cooked chicken
6 flour tortillas, softened
2/3 cup taco sauce or salsa
FOR SERVING (optional):
Taco sauce, sour cream and/or guacamole

Preheat oven to 375 degrees F.

In medium saucepan, melt butter and cook green onion 1 minute. Stir in 1 3/4 cups water and rice and sauce mix. Cook over medium heat, stirring occasionally, 9 minutes. Stir in beans, tomato, 1 cup cheese, chilies and chicken.

Evenly spread 1 cup rice mixture on each tortilla. Roll and place seam-side-down in 13x9-inch glass baking dish; top with taco sauce or salsa.

Bake 10 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted.

Serve, if desired, with additional taco sauce, sour cream or guacamole.

Makes about 4 servings
From: Kelly~WA