Paula'S Best Chicken And Rice Enchiladas - cooking recipe

Ingredients

2 tablespoons butter
1 (6 7/8 ounce) box Spanish rice
2 cups water
1 (10 ounce) can diced tomatoes and green chilies
1 onion, chopped
1 (8 ounce) package cream cheese, softened
4 cups chopped cooked chicken
2 (8 ounce) packages shredded colby-monterey jack cheese, divided
1 cup sour cream
1 tablespoon ground cumin
1 tablespoon chili powder
6 burrito-size flour tortillas, torn into bite-size pieces
1 (8 ounce) package shredded monterey jack pepper cheese
1 (10 ounce) can enchilada sauce
chopped fresh cilantro

Preparation

Preheat oven to 350\u00b0.
Spray a 3 1/2 quart baking dish with nonstick cooking spray.
In a medium saucepan, melt butter over medium heat.
Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
Bring to a boil over med-high heat.
Decrease heat, and simmer 15 minutes or until rice is tender.
Spoon rice mixture into a large bowl.
Add cream cheese to rice mixture, stirring until cheese melts.
Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
Top with 1/3 of chicken mixture.
In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
Sprinkle 1/3 of cheese mixture over chicken mixture.
Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
Pour enchilada sauce evenly over casserole.
Bake for 30-45 minutes or until hot and bubbly.
Garnish with chopped fresh cilantro.