Cheesy Rice and Potato Enchiladas with Shredded Chicken Ragu

Name: Cheesy Rice and Potato Enchiladas with Shredded Chicken Ragu
Ingredients: 2 medium russet potatoes; 1 cup cooked Riceland long grain white rice; 3 boneless skinless chicken breasts, about 6 ounces each; 1 (14 oz) can fire-roasted diced tomatoes; 1/2 cup chicken stock; 2 chipotle peppers in adobo, roughly chopped; 2 tablespoons chili powder, divided; 1 tablespoon cumin, divided; 1 tablespoon garlic powder; 2 teaspoons salt, divided; 1 teaspoon black pepper, divided; 2 cups shredded mild cheddar cheese, divided; 1/3 cup milk; 12 corn tortillas

www.riceland.com

These enchiladas are hearty and cheesy in the middle, and the sauce is the perfect compliment to the starchiness of the potatoes and rice.

View full recipe on www.riceland.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.riceland.com.

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