Chicken Enchiladas.... they just don't last

I started making these with Thanksgiving turkey left overs, but today we shall call them chicken.
5 chicken breasts
1 can enchilada sauce
1 can diced tomatoes or 1 can rotelle ( I was out!)
Put it all in the crock pot in the morning, cook on low heat and forget about it.
Come home from work and take fork and break up the meat.  Then, with a slotted spoon, move the meat over to one side and throw in about 1 1/2c rice (not minute rice).  Put the lid on and go top the dog park for about an hour.  if you do not have dogs, come to my house, take mine to the dog park.
Remove the chicken, if there is any juice left, scoop it with the chicken then "fluff up the rice and put the lid back on.  Take large tortilla (think burrito size) and put chicken and shredded cheese, sprinkle with bold taco seasoning from Penzey's spice and roll up.  If you have rotelle, you won't need the spices.  The 5 breasts filled 8 tortilla.  I placed them in a large rectangle baking pan.  Pour a can of enchilada sauce over the top and sprinkle with cheese.  Cover with foil.  Bake at 350* for 25 minutes or until all cheese is melted.  Serve with a dollop of fat free sour cream and a side of rice and enjoy!!!

So I had one, the kids and 2 each then the oldest came home and took the rest and cupcakes!  Sort of funny, I texted him about the cupcakes and he came over with in 10 minutes after getting off work to get his food!