Ingredients

• 1 (10 oz) can mild diced tomatoes and green chilies
• Cooking spray
• 1 Deli chilled oven-roasted chicken
• 2 cups shredded Monterey Jack cheese, divided
• 2 tablespoons sour cream
• 6 (8-inch) flour tortillas
• 1 (12 oz) jar chicken gravy
• Plastic wrap

Steps

1. Drain tomatoes and green chilies; reserve 2 tablespoons for topping. Coat 8-inch square, microwave-safe baking dish with spray.
2. Shred chicken (breast meat only; about 2 cups); place in medium bowl. Stir in sour cream, 1 cup cheese, and remaining tomatoes and green chilies.
3. Spoon chicken mixture into centers of tortillas. Roll tortillas around mixture and arrange seam-side down in baking dish.
4. Pour gravy over enchiladas, then top with remaining 1 cup cheese and reserved tomatoes and green chilies. Cover dish with plastic wrap and microwave on HIGH 12–15 minutes until enchiladas are 165°F. Let stand 5 minutes. Serve.

Ingredients

• 2 (5.4 oz) packages herb and butter flavored rice mix
• 1 (14.5 oz) can reduced-sodium chicken broth
• 2 cups water
• ¼ cup unsalted butter
• ¼ teaspoon saffron threads

Steps

1. Place all ingredients in medium saucepan. Stir, cover, and bring to a boil on medium-high.
2. Reduce heat to low and simmer 8 minutes.
3. Remove from heat and let stand covered 5 minutes. Remove lid, stir, and serve.