2 (10 oz.) cans Enchilada sauce
1 (4 oz.) can chopped green chilies
1 lb. chicken breast
1 8 oz. pkg. of cream cheese
1 bag of "boil-in-bag" rice
1 pkg. of small flour tortillas
1 8 oz. pkg. of shredded Mexican blend cheese

Preheat oven to 400°F. Cook rice according to package directions.

Cut chicken into small cubes and cook in pan with a tablespoon of oil until it turns completely white.

Add rice, cream cheese, one can of enchilada sauce, and green chilies.

Cook on medium until heated through.

Spoon one large spoonful of mixture into center of flour tortilla and roll up. Place open side down in 9 x 13 baking dish. Continue with remaining mixture and tortillas. Pour remaining can of enchilada sauce and sprinkle cheese over enchiladas.

Bake for 15 minutes at 400.

Makes approx. 20 enchiladas.