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Turn left-over chicken and rice into something wonderful!

Chicken Enchiladas

2 cans condensed cream of mushroom soup
1 (16-ounce) carton sour cream
1 (4.5-ounce) can diced green chilies
10 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

1. Combine mushroom soup, sour cream and chilies. Spread half of mixture on the bottom of a 9 x 13-inch baking dish. Set aside.
2. 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.
3. Bake at 350°F (175°C) for 1 hour.

Serves 6.

*Or cooked turkey.

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