Chicken Enchiladas

1lb chicken breast -boiled and shredded
Mix chicken with 1cup shredded cheese
Cook 1 and a half cups of rice
Set aside
In another bowl mix 1 can cream of chicken soup
3/4 can of milk
1cup sour cream
Salt and pepper to taste
Optional: onions and season-all salt
In a tortilla, scoop some rice, meat and cheese mixture, and pour soup mixture over.  Roll up and put in pan.  Spread the remaining soup mixture over the top of the enchiladas and top with shredded cheese.  Cover and bake @350 degrees for 30 minutes

Makes 12 Enchiladas

Freezer instructions: Either thaw in refrigerator or increase baking time to an hour