Yummy Chicken Enchiladas

I won't say that this is the easiest recipe for enchiladas but it is very very yummy and it really doesn't take that much longer. So try it b/c it will really make you feel good when your guests compliment you on it:)

Cooking oil spray
1 Large can (10oz.) white meat chicken
1/3 cup bottled green taco sauce with tomatillos
2/3 cup reduced-fat sour cream
4 large (10in.) flour tortillas ---I actually used 8 without doubling the sauce
1 large can (16oz.) refried beans
1/2 cup left over cooked rice(optional) *** I added a bit of taco seasoning to the rice and it made it taste better
1 cup (4oz.) already-shredded taco-style cheese
1 jar(16oz) mild or medium salsa-make sure it is a tasty kind
2 TBSP reduced-fat mayonnaise

1.The oven should be alreadyheated to 450*F.Spray a 13x9-in. glass baking dish with cooking oil spray.
2.Drain the chicken and combine in a small bowl with the green taco sauce and 1/3 cup of the sour cream.
3.Assmeble the enchiladas by placing one fourth of the chicken mixture on each tortilla. Top the chicken with one fourth of the beans, then one fourth of the rice(if using). Sprinkle on about 2 TBSP cheese. Roll up the filled tortillas, tucking in both ends enchilada style, and place them seam side down in the baking dish.
4.In the same bowl you used to mix the chicken, stir together the salsa, remaining 1/3 cup sour cream, and the mayonnaise and pour evenly over the enchiladas. Cover with aluminum foil and bake until the sauce bubbles, 8-10min.
5.Remove the baking dish from the oven and sprinkle the remaining 2 TBSP shredded sheese over the enchiladas. Continue to bake, uncovered, until the cheese melts, about 3 min, then serve.
Enjoy!
p.s. this recipe is from the cookbook "Desperation Dinners-homecooked mealsfor frantic families in 20min.flat" by BeverlyMills and Alicia Ross.