On-A-Budget Chicken Enchiladas

Preheat oven to 350 degrees.

Boil the bag of rice according to package instructions. When finished, pour rice into a mixing bowl. Open the canned chicken breast and chopped green chiles. Drain both cans. Place drained chicken and chiles in the mixing bowl with the rice. Mix together.

Spread tortillas on a clean work space. Place some of the chicken-rice mix in each. Roll each tortilla tightly and place filled enchiladas in a greased 9×13 glass baking dish. Continue in this pattern until all tortillas are filled. (The enchiladas should fit snugly in the baking dish.)

Open the can of enchilada sauce and pour it evenly on top of the enchiladas. Top with shredded Mexican style cheese. (How much cheese you use is up to you. I like mine extra cheesy, so I use most of the bag.)

Place in the preheated oven for 5-10 minutes, just long enough for the cheese to melt and the chicken-rice mixture inside to get nice and warm.

Serve while warm. Makes 4 servings (2 enchiladas each).