I love this recipe because it has a great chicken flavor, without the cream of chicken soup (which I haven't been able to eat since I was pregnant with Rachel)
Ingredients:
2 cooked chicken breasts, diced
1 package chicken Rice-a-roni, cooked
1 can mild red enchilada sauce
1 pint of sour cream
8 flour tortillas
mozzerella cheese
Combine chicken, rice, 1/2 can of enchilada sauce, and sour cream for filling, fill all the tortillas, top with remaining sauce and mozerella cheese. Cook at 350 for about 30 minutes.
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