Cooking Wright

Chicken and Rice Enchiladas


1 box chicken rice-a-roni
1 8 oz tub of sour cream
1 can olives (optional)
Chicken chunks
1 can enchilada sauce
1 can cream of mushroom soup
Flour tortillas


Filling: Cook rice-a-roni, add sour cream and cooked chicken chunks.
Sauce: Heat enchilada sauce and cream of mushroom soup
Coat bottom of casserole dish with sauce, roll filling into flour tortillas, place in casserole dish. Cover with cheese and remaining sauce. Cook at 350º for 30 min.

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