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

 * 1) Combine rice, beans, corn, cream cheese, goat cheese, tomato, onion and jalapeño in large bowl.
 * 2) Heat small amount of oil in shallow large skillet over high heat.
 * 3) Heat tortillas, one at a time, 3 to 5 seconds.
 * 4) Drain on paper towels.
 * 5) Tortillas should be soft and pliable.
 * 6) Place ½ cup rice filling across center of each tortilla.
 * 7) Roll up; place seam-side down into two 11x7-inch baking dishes coated with cooking spray.
 * 8) Pour sauce over enchiladas.
 * 9) Top with cheese and salsa.
 * 10) Bake at 400°F for 15 to 20 minutes or until cheese is melted.