This can be made with tofu as well, every once in a while I eat chicken. it is delicious either way.

boil the chicken in a medium sauce pan until cooked through. I add an organic seasoning mix from Costco, but you can use whatever you prefer.

shred the chicken or cut the tofu (firm is best), save the stock.

in that same sauce pan, pour the green enchilada sauce and add the chicken or tofu and simmer until heated through.

in a small sauce pan, measure 3 cups of the reserved stock, or water and heat to a boil.

add 1 1/2 cups uncooked rice, cover and simmer for 20 minutes. you could also use instant rice.