1cuprice (white, brown, quinoa)cook according to package
8flour tortillassoft taco size
1/4cupsour creamplus extra for serving
1/4tspcumin
1/4tspgarlic powder
1/4tsponion powder
1/4tsppaprika
1/4tspsalt
1/4tspblack pepper
1/4tspchili powder
1/4tsporegano
1/4tspparsley
1 and 1/2cupsshredded cheddar, colby, monterey, mozzarella cheese (or a combination of one or two)divided
1canblack olivesdrained
1cangreen enchilada sauce
diced tomatoesoptional
Instructions
boil and shred chicken
prepare rice according to package directions
when rice is done, add sour cream, 1/2 Cup shredded cheese, and all seasonings. mix well.
fill tortillas with rice mixture and chicken and roll. Place into baking dish.
Once all tortillas are filled, pour over green enchilada sauce, 1 Cup shredded cheese and can of olives.
Bake in oven at 350 degrees for 30 minutes
Serve topped with extra sour cream and chopped tomatoes and shredded lettuce if you'd like. You can even add hot sauce, avocados, jalapenos, salsa...etc.