by Nancy
Sauté:
2 large green peppers, sliced
2 medium onions, sliced
1 clove garlic, chopped
Add:
2 c. cooked rice
1 1/2 c. corn
3/4 of 29 oz can mild enchilada sauce
12.5 oz can white chicken chunks
1 can black beans, drained
Simmer together about 15. min. Scoop onto flour tortillas. Add about 1/8 c. mozzarella and roll up and place in baking dish. Pour remainder of enchilada sauce on top. Heat until cheese melts.
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