In the past when making enchiladas I just used ground beef, cheese, enchilada sauce, and tortillas. My kids and I liked it but my husband did not. However he did like this with the chicken and rice. Next I will try using ground beef instead of chicken. I will also be checking out how well it freezes for later use.
2 cooked chicken breast, finely chopped
2 cups rice (brown or white)
2 cups Colby Jack cheese
1-2 large cans enchilada sauce
Heat oven to 375 degrees. Combine chicken, rice, 1 1/2 cups cheese, and 1/4-1/2 cup enchilada sauce. Put a thin layer of enchilada sauce in a foil lined pan. Fill tortillas with chicken mixture and roll up, placing seam side down in pan. Cover with remaining enchilada sauce. Sprinkle with remaining cheese. Bake for about 30 minutes.