Friday, July 2, 2010

Emptying the pantry and enchiladas

I was trying to figure out what to make for lunch the other day, knowing that I didn't have a lot in the kitchen that I could make, and I was having a craving for Mexican.  When I looked in the pantry, I saw a can of Old El Paso enchilada sauce.  However, when I looked in the refrigerator, I realized that I didn't have any chicken for enchiladas, but I did have some leftover Chicken Broccoli rice and Colby/Monterey jack cheese.  The result of this was pretty good.

  • 2 Tortilla shells
  • 1 can Old El Paso Enchilada Sauce
  • Approximately 1 cup of Knorr's Chicken Broccoli Rice
  • 1 cup of Colby/Monterey Jack cheese
  • Heat the over to 375.
  • Take a tortilla shell and spread approximately 1/2 cup of Knorr's rice on one end of the tortilla shell.
  • Cover that with 1/2 cup of cheese.
  • Spoon approximately 1/4 cup of the enchilada sauce over this.
  • Roll and place seam side down in a greased glass pan.
  • Once both tortillas are in the pan, cover with the rest of the enchilada sauce and sprinkle with any remaining cheese.
  • Bake for 15 - 20 minutes.
My directions are a variation of the directions on the can which are for Easy Beef Enchiladas.

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