Chicken Verde Enchiladas, Spanish Rice, Black Beans

I got this from a jar of sauce by Cookwell & Company I found at HEB. It's called Two-Step Mix Green Chile Stew.

Here's the recipe on the jar:
Chicken Verde Enchiladas
2-3 cups chopped or shredded chicken
1 jar Cookwell & Co. Green Chile Stew Mix
2 cups shredded Monterrey Jack or Colby Jack cheese
3/4 cup sour cream

Directions: Mix chicken, sour cream, and 1C Stew in a bowl. Wrap tortillas in damp paper towels, then heat in microwave for 1 minute until pliable. Spray a 9X13 pan with nonstick spray. Place two tablespoons mixture in a tortilla, roll up and place in pan. Repeat until pan is full. Pour the rest of the Green Chile Stew evenly over the enchiladas and top with cheese. Bake for 40 min. at 350 degrees.

I left out the sour cream and cheese for the Klenztman's dish and just included it on the side. For the chicken, I used shredded, seasoned chicken, HEB brand because it's good and I'm lazy.

Here's the recipe I used for the Spanish Rice:
1 medium onion chopped
2 cans diced tomatoes
1 cup water
1 cup uncooked rice
1/2 teaspoon chili powder
3/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 clove garlic, minced

In a large skillet, saute onions and garlic. Add remaining ingredients to pan. Bring to a boil, cover and reduce heat to med-low. Simmer 30 min. or until rice is tender, stirring occasionally.

Served with black beans.
I doubled both recipes.