~ Prepare Sauce:

- In a small saucepan on medium heat; melt Butter, Whisk in Spices; flour, salt, pepper, Bouillon and Parmesan Cheese, add Cream & Green Chillies. Bring to boil, lower heat, stirring occasionally to prevent burning.

- Boil for 5 min.

- Turn off heat and set aside.

- Preheat oven to 350°F

~ Prepare Enchiladas:

Warm up Corn Tortilla before rolling, place them in a towel to keep warm.

1- Take one Corn Tortilla

2- Place Shredded Chicken in the middle of the Tortilla

3- Scoop sauce on top of the Shredded Chicken

4- Add Mozzarella Cheese on top of the Sauce.

5- Roll Tortilla, tuck end under chicken and continue rolling.

6- Place Rolled Tortilla in a greased Baking Dish, loose end downward, closely together.

7- Continue Rolling all Tortillas in the same order.

8- Once complete; pour remaining Sauce on top of the rolled Tortillas , add remaining Mozzarella Cheese (add more Cheese if desired), sprinkle on Parsley flakes for Garnish.

9- Bake at 350°F for 40 minutes, until Cheese is melted and slightly browned.

~Creamy Rice:

- Fry 1 Cup of Rice in a medium sized sauce pan, adding 2 TBSP of Butter. Once rice has browned, add 1 tsp of Chicken Bouillon powder and 2 Cups of Water.

- Cover and cook for 20 min. Fluff rice with a fork, add 1/2 Cup of Whipping Cream and 2 TBSP of Parmesan Cheese. Mix together, sprinkle on Parsley flakes for Garnish.

Enjoy Chicken Enchiladas with a Delicious Creamy Rice.