Recipe: Chicken Enchilada

My mom has made this for years, but it was my sister-in-law that decided to add the rice to it.  I love it both with and with out the rice, but I do think the rice might make it a little more filling.  I know this picture may not make it look fabulous, but it really does taste great.

Chicken Enchilada's

In a bowl Mix together:

1 can cream of chicken soup

8 oz. sour cream

3/4 cup of water

3 chopped green onions

1 7 oz can of Ortega diced green chilies

Cooked chicken, chopped (3-4 breasts)

    (I use the already cooked frozen chicken if I want to speed up the recipe)

Cook about 4-5 cups of rice

In a 9x13 pan layer the following:

Thin layer of soup mixture (the mixture above)

flour tortillas

Soup Mixture

Rice

Grated Cheddar Cheese

Flour Tortillas

Soup Mixture

Rice Grated Cheddar cheese

Bake 350-375 for 30 minutes