Here is my made up chicken enchilada recipe. I used the leftover Spanish Rice from my Taco Burritos in them. They turned out so so yummy!
For Chicken Enchiladas You Need:
10 boneless chicken breasts, cooked and diced
Approx. 4 cups Spanish Rice
2 (10 oz.) cans cream of chicken soup
2 cups sour cream
20 large and 30 small flour tortilla shells
2 cups shredded cheddar cheese
1 small can green chili mild enchilada sauce
Mix soup and sour cream into rice; mix in chicken. Layer onto shells as you would for burritos. Roll tightly.
Lay burritos in single layer in casserole dish. Top with cheese and enchilada sauce. Cover and freeze.
Layer on cookie sheet, using wax paper between layers. Cover and freeze overnight. After frozen, take out and individually wrap burritos in clear plastic wrap.
To Reheat Enchiladas:
Thaw in refrigerator. Bake in 350 degree oven for 40 minutes, or until heated through. Let stand 10 minutes before serving.
To Reheat Burritos:
Take directly from freezer to microwave. Heat for 2 1/2 minutes. Let stand to cool slightly before enjoying!