Chicken Empanada Enchiladas
by Angie S.
2 pkg. Spanish rice mix
1 pkg. José Olé® Chicken and Cheddar Empanadas
3 Tablespoons butter
3 Tablespoons flour
1 teaspoon ground coriander
1/2 teaspoon salt
1 (4 oz.) can diced green chilies
2 cups chicken broth
3/4 cup sour cream
1 1/2 cups shredded Monterey Jack cheese, divided
Preheat oven to 350˚F.
Spray 9X13" pan with cooking spray.
Prepare rice mix according to directions. Pour into pan. Set aside.
For sauce: melt 3 Tablespoons butter, add flour, coriander, and salt. Cook 1 minute. Add chicken broth and whisk until smooth. Cook and stir until thick and bubbly. Remove from heat. Add sour cream, green chilies and 1/2 cup cheese.
Dip each Empanada into sauce, then lay on top of rice in pan. Pour remaining sauce evenly over empanadas. Cover with remaining 1 cup cheese. Bake 35 minutes.
Serves 4
1 pkg. José Olé® Chicken and Cheddar Empanadas
3 Tablespoons butter
3 Tablespoons flour
1 teaspoon ground coriander
1/2 teaspoon salt
1 (4 oz.) can diced green chilies
2 cups chicken broth
3/4 cup sour cream
1 1/2 cups shredded Monterey Jack cheese, divided
Preheat oven to 350˚F.
Spray 9X13" pan with cooking spray.
Prepare rice mix according to directions. Pour into pan. Set aside.
For sauce: melt 3 Tablespoons butter, add flour, coriander, and salt. Cook 1 minute. Add chicken broth and whisk until smooth. Cook and stir until thick and bubbly. Remove from heat. Add sour cream, green chilies and 1/2 cup cheese.
Dip each Empanada into sauce, then lay on top of rice in pan. Pour remaining sauce evenly over empanadas. Cover with remaining 1 cup cheese. Bake 35 minutes.
Serves 4