Oven 375* Serves 8
4 Cups Shredded Roasted Chicken or Browned Ground Beef
4 Green Onion Sliced
2 Lg Garlic Cloves
1 Sm Can Diced Garlic Tomatoes
1 Cup Rice Prepared to instruction
16 -6″ Flour Tortillas
2- 14.5 oz Mild Red Enchilada Sauce
1 Can Mushroom Soup
3 Cups Sharp Cheddar Cheese Shredded
In a large skillet saute onions until translucent. Add Garlic, Tomatoes, prepared rice , 1 can of Enchilada Sauce and combine. Fold in 1 cup of cheese. Fill each tortilla and roll tight. Place in a 9X13 pan loose end down.
In a bowl mix together the last jar/can of enchilada sauce and the mushroom soup. Add 1 cup of cheese. Pour over the rolled enchiladas. Top with the remaining cup of cheese.
Bake in 375* oven for about 40 Minutes until cheese is brown and bubbly. Let sit 15 min before serving.
Serve with salad topped with Avocado slices.