1/2 cup diced onion
1/4 cup each: diced green pepper and red pepper
1 tbsp butter
1 cup black beans, drained, rinsed
1 pkg (9 oz) frozen Green Giant® Simply Steam® Niblets® Corn,
prepared as directed on pkg, drained
2 tsp sea salt
1 tsp pepper
2 tbsp taco seasoning
1/2 cup salsa
1 pkg Gold’n Plump® Deli Fresh Rotisserie Chicken Original
Flavor (or lemon pepper), shredded
3 cups cooked wild rice
1/2 cup Sargento® Fine Cut Shredded Monterey Jack Cheese
16 flour tortillas, fajita size
1 cup Sargento® Fine Cut Shredded Mild Cheddar Cheese

Garnish: sliced green onion, sliced black olives, diced tomatoes

Cheese Sauce (whisk until smooth), divided:
2 cups salsa
1/2 cup milk
2 cans (10 oz each) fiesta nacho cheese soup
2 tbsp taco seasoning

Preheat oven to 350oF. In large skillet, saute onion and peppers
in butter. In large bowl, combine onion mixture, beans, and
corn. Add salt, pepper, taco seasoning, and salsa; mix well. Stir
in chicken, wild rice, and Monterey Jack cheese; set aside. Coat
bottom of two 9x13 pans with ½ cup cheese sauce each. Place ½
cup enchilada mixture on each tortilla; roll, place seam down in
pans. Repeat with all tortillas; pour remaining cheese sauce over
tortillas. Bake 25 minutes; remove from oven, top with Cheddar
cheese. Bake 5 minutes; garnish.

8-12 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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