1/2 cup green onions
2 cloves garlic, minced
1 cup cold cooked rice
1 1/2 cups chopped tomato, divided
2/4 cup frozen corn, thawed
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup salsa or picante sauce
12 (6 to 7 inch) corn tortillas
1 (10 ounce) can mild or hot enchilada sauce
Preheat over to 375 degrees.
Cook ground beef in midium skillet until browned and crumbly; drain. Add green onions and garlic to meat in skillet; cook and stir 2 minutes
Add rice, 1 cup tomato, corn 1/2 cup Cheddar and salsa to meat mixture in skillet; mix well.
Spray 13 X 9 baking dish with nonstick cooking spray. Spoon meat mixture down center of tortillas. Roll up; place seam side down in prepared dish. Spoon enchilada sauce evenly over enchiladas.
Cover with foil; bake until hot and bubbly; about 20 minutes. Sprinkle with remaining 1/2 cup Cheddar; bake until Cheddar melts, about 5 minutes. Top enchiladas with 1/2 cup chopped tomato.
Serve Immediately.
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