1 cup jasmine rice
2 tablespoons lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro
8 medium (soft taco sized) flour tortillas
3 cups (12 oz) chopped chicken
3-4 cups shredded Mexican cheese blend
2 bottle —10 oz enchilada sauce
- Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray. Combine the rice, salt, lime juice and 2 cups water in a sauce pan and bring to boil. Reduce heat to low, cover and simmer for 14 minutes. Remove from heat, stir in cilantro and set aside. If you don’t want cilantro rice inside your enchiladas you can omit this step and serve it with the enchiladas…I just find that its easier for me when I am packing them for their lunches. If you omit the cilantro rice…then double up on the shredded chicken.
- Spread each tortilla down the center with 3 tablespoons of rice, 1/3 cup chicken, 1 tablespoon enchiladas sauce and sprinkle on shredded cheese. Roll up and place seam side down in the prepared baking dish.
- Cover the tortillas completely with enchilada sauce and top with remaining cheese. Bake at 350 for 20-30minutes…until the top gets a golden brown and BUBBLY!!
*****Serve with sliced tomato, sour cream and guacamole.
***** I didn’t used up the whole 2 BOTTLE of enchiladas sauce.
We love the CARB BALANCE tortilla wrap.
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