Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  cooked rice
  1                can  black beans (15 to 16 ounce) -- drained and rinsed
  1                can  corn (11-ounce) -- drained
  1            package  cream cheese (8-ounce) -- room temperature
  4             ounces  mild goat cheese -- room temperature
  1             medium  tomato -- chopped
     1/2           cup  onion -- finely chopped
  1                     jalapeno pepper -- seeded and minced
                        Vegetable oil for pan frying
  24                    corn tortillas
                        Vegetable cooking spray
  2               cans  mild green enchilada sauce (10-ounce cans)
  3               cups  Monterey Jack cheese (12 ounces) -- shredded
     2/3           cup  prepared salsa

Preparation:

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; set aside. Heat tortillas, one at a time, 3 to 5 seconds. Drain on paper towels. (Tortillas should be soft and pliable). Place 1/2 cup rice filling across center of each tortilla. Roll up; place seam-side down into two 11x7-inch baking dishes coated with cooking spray. Pour sauce over each enchilada. Top with cheese and salsa. Bake at 400° F. for 15 to 20 minutes or until cheese is melted.

Nutritional Information:

176 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 83mg Sodium