6 0Enchiladas: 3boneless, skinless chicken breasts, cut into bite-sized pieces 8(8 inch) whole wheat tortillas 1cn(8.75 oz) of Libby’s® whole kernel sweet corn, drained 1cnblack beans, drained and rinsed 1cnpetite diced tomatoes with mild green chiles 1tspGround cumin 0.5tspChili powder 6ozColby Monterey Jack cheese, grated 2small cans mild enchilada sauce 0Rice: 1(5 oz) bag saffron rice 0.5cBrown rice 0.5cLibby’s® sweet peas, drained Preheat oven to 375°. In a medium pan, brown the chicken until no longer pink. In medium bowl combine chicken, corn, beans, tomatoes (undrained), cumin and chili powder. Mix in grated cheese, reserving about 1/2 cup for later. Spread out tortillas and divide filling among them, making a row down the center. Roll up the enchiladas and place them, seam side down, in a greased 9” x 13” baking dish. Open up cans of enchilada sauce, reserving 1/2 cup for rice. Pour sauce over enchiladas, making sure that it gets in between each one. Sprinkle remaining cheese over the enchiladas. Cover with aluminum foil that has been sprayed with cooking spray. Bake for 30 minutes. While the enchiladas are cooking, prepare the rice. In a medium pot, mix together saffron rice, brown rice, 1/2 cup of enchilada sauce, 2/3 cup water, and the amount of water that is called for on the back of the saffron rice package. Heat to boiling and bring down to a low simmer. Add peas. Cover and cook for approximately 20-25 minutes. The enchiladas and rice should be ready at the same time. Serve with sour cream and salsa.