Chicken Enchiladas and Rice

Chicken Enchiladas:

4 chicken breasts
1 small can mild green chilies
12 oz. jar of mild picante sauce
2 cups heavy whipping cream
10 flour tortillas
2 cups shredded cheese

Broil 4 chicken breasts (season with Season All), shred into pieces. Combine the picante sauce and chilies, and then stir in chicken. If you like enchiladas hot, use medium or hot chilies and picant sauce. pour 1/4 cup heavy cream into bottom of greased 9x13 in. pan. Roll 10 flour tortillas with chicken mixture and place in pan seam side down. Pour 1 3/4 cup heavy cream over tortillas. Sprinkle with 2 cups shredded cheese (I like cheddar and mozzarell). Bake at 350 degrees for 20 minutes. Do not over bake.

Serve with shredded lettuce, diced tomatoes, olives, sour cream, and guacamole on the side.

Rice: (I got this off of another blog and it is delicious. I recommend doubling it.)

1 cup rice
2 cups water
3 cubes chicken bouillon
1/2 tsp dried onion
1/4 bunch cilantro
1 tsp oil
1 fresh lime

Cook rice with all ingredients on stove or cooker. Squeeze lime juice over rice and mix.