Servings: 6

Vegetable oil spray Vegetable oil spray
2 (10 oz) cans mild green enchilada sauce 2 (10 oz) cans mild green enchilada sauce
10.5 oz can condensed cream of chicken soup 10.5 oz can condensed cream of chicken soup
8 oz container sour cream 8 oz container sour cream
4 cups shredded chicken 4 cups shredded chicken
4 oz can diced green chilies 4 oz can diced green chilies
14 oz bag grated mozzarella cheese 14 oz bag grated mozzarella cheese
10, 10 inch soft  flour tortillas 10, 10 inch soft  flour tortillas
1 tomato 1 tomato
2, 5.4 oz pouches of Mexican rice (knorr) 2, 5.4 oz pouches of Mexican rice (knorr)
1 can charro beans 1 can charro beans

1. Position and oven rack in the top third of the oven and preheat the oven to 350°F spray a 9 x 13 baking dish with vegetables whi position and oven rack in the top third of the oven and preheat the oven to 350°F spray a 9 x 13 baking dish with vegetable oil.
2. In a large bowl, whisk together at the enchilada sauce, chicken soup, and sour cream. Spread about half cup of the sauce in the baking dish. Set aside the remaining sauce.
3. In a medium bowl, combine the chicken and chilies. Toss until well combined. Set aside.
4. Set aside about 2 cups mozzarella for topping the dish. Put the rest in a medium bowl for ease.
5.  Sprinkle some of the mozzarella  on a tortilla, then add some of the shredded chicken and chilies. Tightly rolled up the coat here and place it seem side down in the paired hand. Continue with all of the tortillas.
6.  For the remaining sauce over there filled tortillas. Bake for 20 minutes. Remove from oven and sprinkle the reserved mozzarella on top. Bake until the cheese is melted, about 15 minutes.
7. Past the chopped tomatoes cilantro and lime my edges at the table or serve with Mexican rice and warm beans.