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I was inspired by Buzz' chicken and rice enchiladas from a week or so ago
1 package Vigo yellow rice with saffron
4 chicken breasts diced
4 medium jalapenos diced
4 cheese Mexican blend
1 medium onion
2 tablespoons garlic
Tablespoon chili powder
Velveeta white queso cheese
Cook the rice
Cook up the chicken, onion, garlic, chili powder and jalapenos together, definitely want the japs cooked to soften the heat... I like heat, not HOT
Mix everything together when done and add 4 cheese blend
Wrap in flour torillas
Cover all with large slices of white queso, cover with foil
Bake tightly packed together at 350 for 30 minutes
Cant wait, gonna be an orgasm on a plate
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