1 pkg. Mexican style rice (I use Knorr)
3 or 4 boneless skinless chicken breasts
1 env. taco seasoning
10 flour tortillas
1 (15 oz.) can enchilada sauce
1 (8 oz.) bag shredded Mexican "fiesta" style cheese

OPTIONAL:

dairy sour cream
chopped green onions

Cook the Mexican rice according to package directions.

Meanwhile, sauté the chicken and when it is almost finished add the Mexican seasoning with a couple teaspoons of water. When the chicken is completely cooked through add it to the rice mixture. Roll the chicken and rice mixture up in the tortillas and line them up on a baking sheet. Pour enchilada sauce evenly over the filled tortillas and then sprinkle shredded cheese over top.

Bake at 350°F until they're heated all the way through and the cheese is melted.

Our family likes to sprinkle chopped green onions over the top and serve with dairy sour cream.

Submitted by: Melynda M. Davis