1 pkg. Zatarain’s Spanish Rice
1 can petite diced tomatoes
1 lb. ground chicken
1/2 med. onion, chopped
1-2 cloves garlic, minced
1 lg. can green enchilada sauce
1 1/4 C. shredded Sharp Cheddar cheese
10 flour tortillas
Prepare the rice mix according to directions.
Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish.
Brown the chicken, onion & garlic together. Cook and stir until chicken is completely cooked. Mix the prepared rice mix, half of the enchilada sauce, chicken and half of the cheddar cheese. Spoon mixture into the tortillas and wrap them. Arrange in the prepared dish. Cover with the remaining enchilada sauce and cheese.
Bake 15 minutes or until sauce is bubbly & cheese is melted.
*You can add a can of green chilies, or substitute spicy tomatoes to increase the heat. Current recipe is mild.