AT, aka Not so Nutty Mama asked me for my recipe:
1 can Kirkland canned chicken drained (you can use the juice in mexican rice to go with this)
1/2 of a big can of green enchilada sauce
One medium onion
Shredded mexican cheese mix from costco
Corn tortillas, I used the Porkyland brand
Dice the onions and saute them in the oil until golden. Pour in the enchilada sauce and the chicken. While that heats, put in the tortillas in for a little bit until they soften, I do one at a time. Take a tortilla, being careful because they may be hot and put in cheese, chicken and onion mixture, roll and put in baking dish. I usually make 6. Top liberally with cheese and bake for 20 min at 350. Let cool a few minutes before serving.
1 cup rice
1 can corn
1 medium onion
One small can tomato sauce
Chicken broth (use liquid from canned chicken and add water to make one cup)
Oregano, salt, pepper to your taste
In a frying pan that has a lid toast the rice in the oil until golden. Dice the onions and cook until tender with the rice. Add canned corn with liquid, tomato sauce and chicken stock, salt, pepper and oregano, stir and cook on low with lid on for 20 min. Be careful to check that it does not dry out and burn to the bottom of the pan, add liquid if it looks too dry. Enjoy with enchiladas.