1 (3 lb.) whole cooked chicken, deboned
8 to 12 large flour tortillas
1 (4 oz.) can chopped green chilies (Old El Paso)
1 env. taco seasoning
4 (10 oz. ea.) cans red enchilada sauce, divided (Old El Paso)
1 pkg. prepared rice (Spanish or Mexican)
lots of shredded cheese (your choice)

In a large pan mix together the cooked rice, chicken, green chilies, taco seasoning and 2 cans enchilada sauce. When hot, fill a tortilla with a spoonful of mixture and some cheese and roll up.

Place filled tortillas in a large casserole pan that has been sprayed with non-stick cooking spray (Pam). Spoon any extra chicken mixture around sides of dish. Cover tortillas with more cheese and the remaining 2 cans of enchilada sauce.

Bake at 350°F until hot throughout.

Feel free to add fresh onions, salsa, jalapenos, etc. My family likes it spicy.

Submitted by: EMoore