Author Notes
This recipe is very special to me. It's the recipe my boyfriend and I ever made together the first and last night together in our old apartment. It's one of my favorite comfort dishes of all time! —TheGirlyGirlCooks
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Ingredients
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1
large can of White Chunk Chicken Breast (in water)
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10.75 ounces
can of Cream of Chicken Soup
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1 cup
Sour Cream
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1 cup
shredded Monterey Jack Cheese
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1
pouch of Uncle Ben's Spanish Style Ready Rice
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1
ear of shucked Corn
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1
medium Yellow Onion-chopped
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19 ounces
can of Verde Enchilada Sauce
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1 cup
Mexican Cheese Blend
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6-8
Burrito-Sized Flour Tortillas
Directions
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Preheat the oven to 350 degrees (F) and grease a 9x13 baking dish.
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Mix all the ingredients together (except enchilada sauce and Mexican Blend Cheese) and put ¼ to ? cup of mixture on each tortilla.
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Roll up the tortillas and place them onto the greased baking dish seam side down.
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Pour Verde Enchiladas sauce on top of the enchiladas and top with Mexican Blend cheese. Bake for 45 minutes until the enchiladas are hot and bubbly.
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