2 whole chicken breasts, cooked and shredded 1 lb. Monterey Jack cheese, grated 1 (3 oz.) can (mild) chopped green chilies 2 cans cream of chicken soup 1 pt. sour cream
1 can of corn
2 cup of rice 1/2 lb. Cheddar cheese, grated 1 dozen flour tortillas
Boil rice. While rice is cooking, toss together: chicken, Jack cheese, and chilies. Mix together soup and sour cream. Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften). Put about 1/4 cup of chicken filling in center. Add 1 tablespoon soup mixture. Fold sides in, and then roll. Drain corn, mix it with the rice. Make a rice bed on the bottom of a casserole pan. Place enchiladas , seam down, on the rice. Repeat with each tortilla. Spread the remainder of soup over all. Top with Cheddar cheese. Bake at 350 degrees for about 45 minutes.