Start by first preparing Corn Cake (leave in oven for an hour even though package directions say only 45 mins).
Next, prepare Spanish Rice according to package directions. Take off heat when done, but keep covered.
Next, put 2 tbsp olive oil in large skillet, turn to med-high heat. Add chicken breasts to hot pan, sauté for 4-5 mins per side. Make sure no longer pink. When done, remove from pan and put on cutting board. Allow to rest for at least 5 mins.
Next, prepare sauce by adding 1 tbsp olive oil to large pot, turn to med heat. Add diced onions to pot and cook until translucent (about 3-4 mins).
Add 1 tbsp green chilies to onions and cook for another minute or 2.
Add large can tomato sauce to pot. Turn temperature up a little bit.
Once tomato sauce is hot and bubbling, turn down to medium heat, and add sour cream 1 dollop at a time, mixing well each time until all sour cream has been added. Add a large sprinkle of cilantro, stir well.
Turn to very low and make sure sauce doesn’t burn on bottom. If it starts to stick to bottom, turn off heat but keep covered.
Next, shred chicken with 2 forks. Add shredded chicken back to skillet.
Add taco seasoning to chicken and about ½ cup water and cook on med-high until water is absorbed, turn off heat.
Spoon enough tomato sauce to coat bottom of 9x13 casserole dish.
Next, put 6 large tortillas on large plate to start assembling enchiladas.
Add to each tortilla: scoop of rice (about ¼ cup), chicken (about ½ cup), small amount of tomato sauce, small teaspoon green chilies, shredded cheese and sprinkle of cilantro.
Roll each one and place each in casserole dish.
When done, spoon tomato sauce on top of enchiladas, (you will use “most” of sauce to cover).
Add remaining shredded cheese to cover top of enchiladas and sprinkle remaining cilantro on top.
Bake at 350˚ for 25 minutes, until cheese is melted and bubbly.
Serve along side a scoop of corn cake and add extra sauce if wanted!