4-5 boneless, skinless chicken breasts
1 family-size Mexican flavored Rice-a-Roni (or 2 regular size)
1 8-oz tub sour cream
2 pkgs. tortillas (10 inches; I use whole wheat)
2 cans Old El Paso green enchilada sauce
2 cans cream of chicken soup
1-2 lbs grated Colby Jack Cheese
Boil Chicken until done, about 45 minutes. Tear chicken into bite size pieces. Cook Rice-a-roni as directed on package. Mix together sour cream, chicken and Rice-a-roni. Place about 1/3 cup of mixture onto each tortilla, roll up and place in pan. In a separate bowl mix green enchilada sauce and cream of chicken soup. Pour mixture onto the top of tortillas and sprinkle with the grated cheese. Bake for 20 minutes at 350 degrees or until cheese is bubbly. Makes 20.
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