Enchiladas

Ingredients

6 cups leftover cooked rice
3 chicken breasts, grilled, cooled and cubed fairly small
28 ounces tomatoes with juice, diced
14 ounces kidney beans, drained
14 ounces creamed corn
1 seeded diced jalapeno
2 tablespoons taco seasoning
4 ounces cream cheese, cubed
25 (6 inch) corn tortillas
680 ml tomato sauce, plain or 680 ml garlic
250 g cheese, shredded, (your favourite kind)

Directions

Mix all ingredients together except the cream cheese.
Place in large skillet or dutch oven to simmer until most ingredients are absorbed.
When all is heated through, add cream cheese and heat until melted.
Grease a roaster or baking pan, fill tortillas generously with rice mixture.
Lay filled tortillas in pan, cover pan with lid or foil, bake for 20 minutes at 350 degrees.
Cover over with tomato sauce.
Bake for another 20 minutes.
Lay cheese over and allow to melt.
Serve with sour cream, salsa or whatever suits your fancy.