Ingredients:

1 package (4.5 oz size) dry rice & chicken sauce mix with broccoli
1 tablespoon vegetable oil
1 pound ground chicken
3 tablespoons chopped onion
1 tablespoon minced garlic
1 fresh jalapeno pepper, chopped
1 can (10 oz size) diced tomatoes with green chili peppers, drained
1 can (14.5 oz size) enchilada sauce
1 1/4 cup shredded mild Cheddar cheese
6 (10″ size) flour tortillas

Directions:

Prepare sauce mix according to pkg directions. Preheat oven to 375 F. Lightly grease a medium baking dish.

Heat oil in a large skillet over medium heat. Place chicken in skillet. Mix onion, garlic & jalapeno in skillet. Cook & stir until chicken is evenly brown. Mix in the prepared sauce mix, tomatoes, 2/3 enchilada sauce & 3/4 cup cheese. Spoon mix evenly into tortillas. Wrap tortillas around mix to form enchiladas; arrange in baking dish.

Cover with remaining sauce; top with remaining cheese. Bake 15 minutes, or until cheese and sauce are melted & bubbly.