Chicken Enchiladas

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.

For Enchiladas:
Lay burritos in single layer in casserole dish. Top with cheese and enchilada sauce. Cover and freeze.

For Burritos:
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!