Homemade Chicken Enchiladas
I adapted this recipe from one I had at my sister-in-law's house about 11 years ago! It is always a family favorite and my husband's been askin for it!
3 cooked and shredded boneless, skinless chicken breasts
1 cup cooked brown rice
2 small cans sliced olives
2 small cans sliced mushrooms
1 small can green chilis (or jalepenos if you like spicy)
4 cups monterey jack cheese
1 (15 oz) can green chili enchilada sauce
10 flour tortillas
Preheat oven to 350 and spray a large casserole pan 9x13 or larger with cooking spray. In a large bowl, mix chicken, rice, olives, mushrooms, chilis, half of sauce, and 2 cups of cheese thoroughly. Fill tortillas to desired fullness. Transfer to pan. Pour remaining sauce over the tops of the enchiladas. Cover with remaining cheese. Bake until hot and bubbly for about 30 minutes.