Turn left-over chicken and rice into a delicious Mexican favorite—enchiladas!
2 (10.75-ounce) cans condensed cream of mushroom soup
1 (16-ounce) carton sour cream
1 (4.5-ounce) can diced green chiles
10 (8-inch) flour tortillas
3 cups cooked rice
2 cups cooked cubed chicken*
2 cups grated cheddar cheese - divided use
1 medium onion, chopped
1 cup prepared salsa
- Combine mushroom soup, sour cream and chiles. Spread half of mixture on the bottom of a 13x9x2-inch baking dish. Set aside.
- Fill each tortilla with the cooked rice, cooked chicken, 1 cup cheese, onions and salsa divided evenly. Roll tortillas and place in prepared baking dish. Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining 1 cup cheese.
- Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until bubbly hot and cheese is melted.
Makes 5 servings.
*Or cooked turkey.