I've stayed true to the recipe with a little modification. I shred the chicken and mix it with the rice before filling. It makes for a much easier prep.
1 box mexican rice
3-4 chicken breasts cooked and cut into 1/2 inch strips or bit-sized pieces
Grated cheese (about one big package)
Ggreen enchilada sauce - a big can, short and fat, 30 or so oz-
Tortillas (I buy the 8 pack - big burrito size)
Cook rice as instructed to.
Cook chicken and cut into pieces when done.
In an ungreased 9x13 pan pour green enchilada sauce, just enough to cover the bottom of the pan a thin layer.
Roll in tortillas cheese, rice, and chicken.
Place in pan.
About 6 should fit.
Pour remaining can of sauce over enchiladas.
Sprinkle cheese on top of enchiladas.
Cook in 350 degree oven until it bubbles around the edges and cheese is melted on top.
Last few minutes take off foil.
The chicken has been shredded up and mixed in with the rice.