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Turn left-over chicken and rice into something wonderful!

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

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.