Instructions:
Preheat oven to 350 degrees. Prepare a 9 x 13-inch baking pan by lightly coating with non stick spray. Set aside.
Make white rice and spread out on the bottom of baking dish
Grate some fresh Monterrey Jack cheese for your sauce.
In a sauce pan on medium heat, melt the butter. Stir in flour and cook one minute while stirring constantly to make sure it doesn’t burn. Add chicken broth and whisk until smooth. Add 1/2 cup Monterey Jack and sour cream and stir until melted. Remove from heat.
Pour about 1/2 cup of cheese sauce on top of rice and spread evenly with rubber spatula.
In a large mixing bowl, mix together the shredded chicken, corn, 1 cup of the Mexican blend cheese, red pepper, chilies, and salt. Spread one large heaping spoonful onto one end of the Tortilla. Roll up the shell and place it seam side down on top of rice and cheese sauce. Repeat for remaining shells.
Next pour remaining sauce over the top of the enchiladas making sure to cover in between and the sides of the enchiladas.
Top with the remaining 2 cups of cheese. Bake for 30 minutes.
Then turn on the broiler to high and broil quickly to melt and brown the cheese making sure to keep an eye on it. Remove from oven and serve.
Cheesy rice baked in a rich and creamy sauce filled with sweet corn and tender chicken. YUM.
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