Chicken Enchiladas

Previously contributed by Andrea:

(I really don't measure...)

1 tbsp. margarine
1/4 cup choppped green onion
1 3/4 cup water
1 pkg. Lipton Spanish, Mexican or Taco-flavored rice
1 can (16 oz) refried beans
2 cups shredded cheese --- montery jack, cheddar, or Mexican combo
1 can ( 4 oz) chopped green chilies
1 cup --at least!-- shredded
6 warmed up corn tortillas (you can use flour; I prefer corn!)
2/3 cup taco sauce

1. Preheat oven to 375.
2. In saucepan, melt butter and cook green onions 1 minute. Stir in rice and water. Cook over medium heat, stirring occasionally, for 9 minutes.
3. Stir in beans, 1 cup cheese, chilies and chicken.
4. Spread equally into each shell.
5. Roll and place seam side down in 13x9 inch baking dish. Top with sauce.
6. Bake 10 minutes. Top with remaining sauce, then bake additional 5 minutes.

The recipe calls for tomato as well, but I stopped adding it because you really can't taste it.