- 1 cup rice
- 2 tablespoons lime juice
- 1 teaspoon salt
- ¼ cup chopped fresh cilantro
- 8 medium (soft taco sized) flour tortillas
- 1 cup Sabra Roasted Garlic Hummus
- 3 cups (12 oz) chopped chicken
- 2 cups shredded cheese
- 10 oz enchilada sauce
- Preheat oven to 375 degrees F. Spray a 9x13 baking dish with nonstick spray. Combine the rice, salt, lime juice and 2 cups water in a sauce pan and bring to boil. Reduce heat to low, cover and simmer for 14 minutes. Remove from heat, stir in cilantro and set aside.
- Spread each tortilla down the middle with two tablespoons of Sabra Roasted Garlic Hummus, top with three tablespoons of rice, ⅓ cup chicken, and sprinkle on shredded cheese as desired. Roll up and place seam side down in the prepared baking dish.
- Cover the tortillas completely with enchilada sauce and top with remaining cheese. Bake at 375 for 15-20 minutes.
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