Easy Enchiladas

I discovered homemade enchiladas at a dinner hosted by my bible study teacher a few years ago.  The enchiladas she served were melt-in-your-mouth delicious (and I'll reveal why).  Thankfully she shared her recipe, which I refuse to bake unless there are ample people around to clean the dish.  There is a serious amount of heavy whipping cream used to soften the tortillas. 

I have altered her original recipe to create this healthier version, which is just as enjoyable - without the guilt.  Have fun with the optional ingredients to stuff your tortillas.  Choose your rice, forgo the chicken for beans, add spices, use your favorite salsa, sprinkle with cilantro...go ahead, make it your own! 

RECIPE
Kroger Deli's Savory Rotisserie Chicken
8" whole wheat tortillas
1 package whole grain taco rice
1 package shredded cheddar and/or mozzarella cheese
Sour cream (fat free)
1 jar salsa
1 onion
1 small jar pimentos
1 small jar jalapenos
1 can corn

Preheat oven to 350 degrees.  Pull chicken off bone and cut into bite sized pieces.  Cook rice and saute onion.  Spread a thin layer of salsa on bottom of 9x13 baking dish.  Spread sour cream (amount desired) on 5-6 tortillas.  Combine chicken, rice, corn, pimentos, onion, salsa and jalapenos in bowl and mix.  Divide for 5-6 tortillas.  Stuff tortillas with chicken mixture and lay stuffed tortillas in casserole dish.  Pour remaining salsa over tortillas.  Pour half bag shredded cheeses over tortillas.  Bake for 25 minutes.