A great way to use up leftover chicken and rice!
1/2 Rotisserie Chicken-Shredded
1 cup Rice
1 cup Cheese (or more if you like it really cheesy)
1/2 cup Sour Cream
1 (10 oz) can Green Enchilada Sauce
1 (4 oz) can Diced Green Chilies
12 small Corn Tortillas
Combine shredded chicken, rice, sour cream and green chilies in a bowl with 1/4 can of enchilada sauce and 1/2 cup of cheese. Evenly distribute mixture into the 12 tortillas, roll up, and place in a casserole dish. Pour the rest of the enchilada sauce on top, and sprinkle the rest of the cheese over the whole thing. Bake at 350 degrees until the cheese is melty, and the enchiladas are warmed through. About 15-20 minutes.
Serve with Sour Cream, Salsa, Avocado, Olives, and/or Lettuce on top.
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