So Easy Enchiladas

Created by kberry on February 22, 2012

Ingredients

1 ( 10 count) package flour tortillas, burrito size OR --- 1 (12 count) package flour tortillas, taco size
1 (8.80 ounce) package Uncle Ben's 90 second Spanish Rice (microwavable)
1 (14 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
2 tablespoons taco seasoning mix

1 (14 ounce)can red enchilada sauce
1 (10 ounce) can red enchilada sauce (optional)
4 cups Mexican blend cheese, shredded (divide to 1 1/2 and 2 1/2 cups)
1 (4.5 ounce) can can green chilies, undrained (*or use 2 cans * chilies are optional)
3 cups chicken breast meat, shredded (or more if you like)

Step 1: Cook chicken breast, drain and shred
Step 2: Heat rice in microwave according to package directions
Step 3: Mix 14 oz can soup, rice, chilies, 1 and 1/2 cups of cheese, chicken, If you want creamier mixture add 2nd can of soup.
Step 4: Grease large baking dish and pour about 1/3 cup enchilada sauce in bottom of pan. Move pan around to cover bottom.
Step 5: With tortilla in hand, put about 3 TBSP of mixture down center of each tortilla and roll up, place in dish seam side down, till dish s full.
Step 6: Pour remaining enchilada sauce evenly over the top of enchiladas.
Step 7: Sprinkle remaining cheese evenly over top of enchilada sauce.
Step 8: Spray a sheet of foil with non stick spray and cover dish.
Step 9: Bake at 350 for 30 minutes or until hot.