Black Bean and Corn Enchiladas

Filling:
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

Make the filling: 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. Tortillas should be soft and pliable. Drain on paper towels.

Place 1/2 cup rice filling mixture across center of each tortilla. Roll up; place seam-side down into two 11x7-inch baking dishes coated with cooking spray.

Pour green enchilada sauce over each enchilada. Top with Monterey Jack cheese and salsa. Bake at 400° F. for 15 to 20 minutes or until cheese is melted.

Good served with Yellow Rice.

Makes 12 servings.