October 18, 2013



1 32 oz Pacific Organic Tortilla Soup Starter
2 cups cooked brown rice
2 chicken breasts, cooked and shredded
1 cup Pacifc Organc Refried Black Beans or cooked black beans
1/2 cup sour cream
2 cups shredded jack or cheddar cheese, divded n half
12-15 corn or flour tortillas

Preheat oven to 350*
In a mixing bowl combine brown rice, chicken, beans, sour cream and 1 cup of shredded cheese,
Place about 1/4 cup of the filling mixture in the center of the tortilla and roll into a tight roll.
Repeat with the remaining mixture.
Pour about 1 cup of the soup starter into a 9x12 pan and place enchiladas, seams down, tightly into the pan.
Pour remaining soup starter evenly over the enchiladas. Top with remaining cheese and cover with foil.
Bake covered at 350* for approx 45 minutes, then remove foil and bake additional 15 minutes until cheese is melted and golden brown.

Pacific Foods sent me a box of Tortilla soup Starter as a way to share them with the moms in my mom group. Our meeting was cancelled after I made the enchiladas, so I thought I would share with my readers. The older kids really liked them but the younger ones were not an easy sell. They liked the rice part better than the wrap part.

From their site:

If you can't say it, don't eat it.

 At Pacific, we’ve always taken our cues from nature. We make foods that are clean and simple, using only natural and organic grains, meats and veggies, while trying to source as close to home as possible. Just a few tasty, whole ingredients that thankfully, aren’t a mouthful to say.

 Nearly 100% of the food waste from our manufacturing facilities are converted into rich compost or healthy animal feed. Backyard composting is an easy way to make a dent in your garbage. Try it!

No comments:

Post a Comment