Honey Lime Chicken Enchiladas. Recipe to come tomorrow...
2 cups cooked rice
2 (10 oz) cans cream of celery soup
1 (16 oz) sour cream
1 tsp. salt
2 (4oz) can of diced chilis
10 oz of shredded Cheddar Cheese
Cook the rice as directed on package. Mix together the rice, soup, sour cream, juice from the chilis, and salt. Now, layer half of the rice into an 8x8 baking dish, then 1 can of chilis and half of the cheese. Repeat. Cover and refridgerate over night. When ready to bake, preheat oven to *350 and bake for 35-40 minutes. Serve with enchiladas, tacos, or just any dish that rice would pair well with. Enjoy!
(Recipe Source: Maloree D.)