Easy Chicken Enchiladas

Submitted by Janell Perez

Ingredients:

1 chicken, boiled, then diced
3 small cans of enchilada sauce
1 ½ cups sour cream
2 packages of Rice a Roni (any flavor but I prefer Mexican rice which is hard to find in Pittsburgh)
1 lb. cheese, grated
2 dozen flour tortillas

Instructions:
Boil chicken and de-bone
Cook rice. While cooking, add the chicken.
When cooked a little, add sour cream
Put mixture in tortillas and roll into logs. Line logs in a 9x13 pan. Pour enchilada sauce over all the tortillas and put grated cheese on top.
Bake at 400 degrees for 15 minutes, or until cheese melts and is bubbly.
Makes two full pans.