Ingredients

• ⅔ cup (101g) Cambrooke Short Grain Rice
• 1 10-oz can mild enchilada sauce
• 3 Cambrooke Tortilla Wraps
• CHEESE SAUCE:
• 1 Tbs butter or margarine
• 3 Tbs Cambrooke Shake `N` Cheese
• 1 cup non-dairy liquid creamer

Directions

• Preheat the oven to 350 degrees F.
• Cook rice according to package instructions, rinse very well!
• Pour 1/4 can enchilada sauce on bottom of oven proof baking dish.
• Divide rice between each of the 3 tortillas and spread over lower third of tortilla. Spread 2 Tbs of cheese sauce over rice; roll and place in baking dish with seam side down.
• Pour remaining enchilada sauce and cheese sauce over each of the enchiladas.
• Bake for about 25 minutes, or until cheese is melted and bubbly.
• CHEESE SAUCE: Melt butter; remove from heat. Stir in a small amount of non-dairy creamer and the Shake `N` Cheese. Gradually add the remaining non-dairy creamer, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth.

Nutrition

	Per Recipe	Per Serving
Protein, g	8.2	1.4
Calories	1670	280