Chicken Enchiladas - cooking recipe

Ingredients

1 can Ro-Tel tomatoes and diced green chiles
1 can cream of chicken soup
1 pkg. Rice-A-Roni Spanish rice, cooked according to directions, except don't brown rice
3 green onions, chopped
1 lb. mild Cheddar cheese, grated
1 c. sour cream (light)
3 to 4 c. cubed chicken
20 corn tortillas, cooked soft

Preparation

Mix all ingredients together (except tortillas).
Fill each tortilla with a tablespoon of filling.
Roll up and line a 9 x 13-inch baking dish.
(I use microwave-safe dish with cover.) Spread remaining ingredients evenly over all tortillas.
Grate a thin layer of Cheddar cheese.
(Note: Can be refrigerated at this time until ready to use, as much as 8 hours later.)