Chicken and Mexican Rice Enchiladas

Serves 4, Prep and Cook: 50 mins

250g pkt microwavable

Mexican-style Brown Rice

500g shredded roasted chicken meat (see tip)

375g jar enchilada cooking

sauce

2 cups (300g) grated Perfect Bakes cheese

8 x 20cm flour tortillas

1 Heat rice according to packet directions. Place in a large bowl. Cool slightly.

2 Add chicken and ½ cup enchilada sauce to the rice. Season with salt and pepper. Stir until combined.

3 Sprinkle a heaped tblsp of cheese down the centre of each tortilla. Divide chicken mixture evenly over top. Roll up firmly to enclose.

4 Arrange in a greased, rectangular ovenproof dish (14-cup capacity).

5 Spoon remaining sauce over enchiladas, leaving 4cm at each end uncovered. Sprinkle with the remaining cheese.

6 Cook in a moderate oven (180C) for 25 to 30 minutes, or until golden brown and cheese is melted. Remove. Stand 5 minutes.

7 Serve enchiladas with sour cream and fresh coriander leaves (optional).