Endzone Enchiladas

Description
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Ingredients

 * 3 cups cooked rice
 * 1 15- to 16-ounce can black beans, drained and rinsed
 * 1 11-ounce can corn, drained
 * 1 8-ounce package cream cheese, room temperature
 * 4 ounces mild goat cheese, room temperature
 * 1 medium tomato, chopped
 * 1/2 cup finely chopped onion
 * 1 jalapeno pepper, seeded and minced
 * Vegetable oil for pan frying
 * 24 corn tortillas
 * Vegetable cooking spray
 * 2 10-ounce cans mild green enchilada sauce
 * 3 cups (12-ounces) shredded Monterey Jack cheese
 * 2/3 cup prepared salsa

Directions

 * Combine rice, beans, corn, cream cheese, goat cheese, tomato, onion and jalapeno 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 1/2 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 degrees 15 to 20 minutes or until cheese is melted.