Ingredients:
- 2 cups cooked shredded chicken
- 1 cup cooked Mexican rice
- 1 cup white cheddar cheese, shredded
- 1 can (10 oz) red chili sauce
- 1 cup cheese sauce
- 1 can (4 oz) diced green chilies
- 8-10 flour tortillas
- Additional shredded cheese for topping (optional)
- Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, cooked Mexican rice, white cheddar cheese, diced green chilies, and about half of the red chili sauce. Mix until well combined.
3. Warm the flour tortillas in the microwave for a few seconds or on a skillet until soft and pliable.
4. Place a spoonful of the chicken mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in a baking dish.
5. Pour the remaining red chili sauce evenly over the top of the enchiladas.
6. Drizzle the cheese sauce over the top of the enchiladas.
7. Sprinkle additional shredded cheese on top if desired.
8. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
9. Remove from the oven and let cool slightly before serving.
10. Garnish with chopped fresh cilantro, if desired, and serve hot.
Enjoy your delicious chicken enchiladas with white cheddar, Mexican rice, chili sauce, cheese sauce, and green chilies!