Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 can Ro-Tel tomatoes and diced green chiles; 1 can cream of chicken soup; 1 pkg. Rice-A-Roni Spanish rice, cooked according to directions, except don't brown rice; 3 green onions, chopped; 1 lb. mild Cheddar cheese, grated; 1 c. sour cream (light); 3 to 4 c. cubed chicken; 20 corn tortillas, cooked soft

8 ingredients

6 steps

Ingredients

1 can Ro-Tel tomatoes and diced green chiles
1 can cream of chicken soup
1 pkg. Rice-A-Roni Spanish rice, cooked according to directions, except don't brown rice
3 green onions, chopped
1 lb. mild Cheddar cheese, grated
1 c. sour cream (light)
3 to 4 c. cubed chicken
20 corn tortillas, cooked soft

Directions

1

Mix all ingredients together (except tortillas).
2

Fill each tortilla with a tablespoon of filling.
3

Roll up and line a 9 x 13-inch baking dish.
4

(I use microwave-safe dish with cover.) Spread remaining ingredients evenly over all tortillas.
5

Grate a thin layer of Cheddar cheese.
6

(Note: Can be refrigerated at this time until ready to use, as much as 8 hours later.)