Description"These are the best chicken enchiladas you will ever have! I created this recipe one day by accident, and it's now a family favorite. Try it, you won't be disappointed!"
1 tablespoon butter
1 cup white rice
1 (14.5 ounce) can chicken broth
3 boneless chicken breast halves, boiled and cubed
1 pound Monterey Jack cheese
1 (11 ounce) can sweet corn, drained
1 (24 ounce) jar green enchilada sauce
24 (6 inch) corn tortillas
#1 : In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
#2 : Preheat oven to 350 degrees F (175 degrees C).
#3 : Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
#4 : Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
#5 : Bake at 350 degrees F (175 degrees C) for 30 minutes.