Chicken Verde Enchiladas

• 1 large can of White Chunk Chicken Breast (in water)
• 10.75 ounces can of Cream of Chicken Soup
• 1 cup Sour Cream
• 1 cup shredded Monterey Jack Cheese
• 1 pouch of Uncle Ben's Spanish Style Ready Rice
• 1 ear of shucked Corn
• 1 medium Yellow Onion-chopped
• 19 ounces can of Verde Enchilada Sauce
• 1 cup Mexican Cheese Blend
• 6-8 Burrito-Sized Flour Tortillas

1. Preheat the oven to 350 degrees (F) and grease a 9x13 baking dish.
2. Mix all the ingredients together (except enchilada sauce and Mexican Blend Cheese) and put 1/4 to ? cup of mixture on each tortilla.
3. Roll up the tortillas and place them onto the greased baking dish seam side down.
4. Pour Verde Enchiladas sauce on top of the enchiladas and top with Mexican Blend cheese. Bake for 45 minutes until the enchiladas are hot and bubbly.

chicken, cream of chicken soup, sour cream, shredded monterey jack cheese, rice, corn, enchilada sauce, mexican cheese, flour tortillas

Taken from food52.com/recipes/13646-chicken-verde-enchiladas (may not work)