Chicken Rice Enchiladas

Chicken Rice Enchiladas

INGREDIENTS

4 boneless, skinless chicken breasts
3 cups (700 ml) of broccoli
shredded chedder cheese (2 cups)
2 bags of rice (boil in a bag rice)
1 8 oz or larger of salsa
one package of flour tortillas

METHOD

Cut chicken into small pieces and cook in pan till done. 

Boil rice while chicken is cooking. 

Cook broccoli; chop. 

Add together chicken, rice, broccoli, and 1 package of shredded cheese in large bowl; mix well. 

Lay out tortillas and put good size amount of mixture in; wrap up and place in a pan.

Pour salsa on top of wraps and sprinkle 1 package of shredded cheddar cheese on top of salsa. 

Preheat oven to 350 degrees 

Bake in oven until cheese is melted.