Chicken Rice Enchilada

2 cups cooked chicken cut in sm. Pieces
1 box chicken Rice-a Roni
16 oz. carton sour cream
3 cups grated Colby jack cheese
1 med. Can enchilada sauce
1 package 8” flour tortillas

Cook rice a roni according to package directions. Cool slightly. Add chicken and sour cream. Fill tortillas with chicken rice mixture and sprinkle with cheese and roll up. Do not tuck in bottom of tortilla. Spread enchilada sauce on rolled tortillas. Sprinkle with remaining cheese. Bake at 350 degrees for 15 to 30 minutes. Precooked chicken breast or strips makes this even faster to prepare. Low fat sour cream maybe used.