Chicken Enchiladas with Mexican Rice

For the Chicken Enchiladas:

1. Cook the chicken breasts with the diced tomatoes with green chiles, the taco seasoning, and some of the red enchilada sauce. Cook either on the stovetop for 30 minutes or in a pressure cooker.
2. After the chicken is cooked, shred it.
3. Add the cream cheese and 1/2 cup of shredded cheese to the shredded chicken mixture and mix well.
4. Slightly fry the corn tortillas.
5. Put about 2 tablespoons of the chicken mixture into each corn tortilla and roll it up.
6. Add some of the enchilada sauce to the bottom of a baking dish.
7. Place the rolled corn tortillas (enchiladas) into the baking dish.
8. Pour more enchilada sauce on top of the rolled enchiladas and sprinkle with additional shredded cheese.
9. Bake in the oven at 350°F (175°C) for 25 to 30 minutes.