Endzone Enchiladas

Makes 12 servings
== Ingredients ==
* 3 cups cooked rice
* 1 x 15- to 16-ounce can black beans, drained and rinsed
* 1 x 11-ounce can corn, drained
* 1 x 8-ounce package cream cheese, room temperature
* 4 ounces mild goat cheese, room temperature
* 1 medium tomato, chopped
* ½ cup finely chopped onion
* 1 jalapeño pepper, seeded and minced
* vegetable oil for pan frying
* 24 corn tortillas
* vegetable cooking spray
* 2 x 10-ounce cans mild green enchilada sauce
* 3 cups (12-ounces) shredded Monterey jack cheese
* ⅔ cup prepared salsa
== Directions ==
# Combine rice, beans, corn, cream cheese, goat cheese, tomato, onion and jalapeño in large bowl.
# Heat small amount of oil in shallow large skillet over high heat.
# Heat tortillas, one at a time, 3 to 5 seconds.
# Drain on paper towels.
# Tortillas should be soft and pliable.
# Place ½ cup rice filling across center of each tortilla.
# Roll up; place seam-side down into two 11x7-inch baking dishes coated with cooking spray.
# Pour sauce over enchiladas.
# Top with cheese and salsa.
# Bake at 400°F for 15 to 20 minutes or until cheese is melted.
Category:Mexican Vegetarian
Category:Black bean Recipes
Category:Corn Recipes
Category:Cream cheese Recipes
Category:Enchilada Recipes
Category:Jack cheese Recipes
Category:Jalapeno pepper Recipes
Category:Rice Recipes
Category:Superbowl Recipes
Category:Goat cheese Recipes
Category:Tomato Recipes
Category:Onion Recipes
Category:Prepared salsa Recipes