Cook and shred the chicken. I prefer to cook chicken in my sous vide, but you can cook it in your preferred method.
Cook the rice in your preferrred way.
Preheat oven to 350F
In a medium bowl combine the chicken, cumin, oregano, onion powder, salt and lime juice. Then add the laughing cow cheese, green chiles, and rice. Stir until well combined.
Divide the mixture between the 8 tortillas. Place the chicken into the middle of each tortilla and roll it up. Please seam side down in a 9x13 baking dish.
Pour the enchiliada sauce evenly over the top. Top with shredded mozzerella.
Bake for 25-30 minutes or until the cheese starts to bubble.
Top with avacado, sour cream, green onion, or your favorite toppings.
