Chicken Enchiladas

So today's meal is one of my favorites. The ingredient list is as follows:
Rice
Can of refried beans
1 cup picante sauce
2 cans of enchilada sauce
10 corn tortillas
8 oz Monterey Jack Cheese
Left over chicken from Crock-Pot Chicken

1. Cook rice according to directions on package. Make enough for tonight and 1 cup extra for tomorrow's meal.
2. Put 1/2 cup enchilada sauce in the bottom of 8x8 pan. Slice cheese into 10 slices and grate the remaining cheese. Roll 1 slice of cheese and some shredded chicken in one corn tortilla. Place in pan. Continue until cheese and tortillas are all rolled. Pour remaining sauce over the top. Throw on grated cheese. Bake at 350 until cheese is melted and dish bubbles.
3. Heat refried beans in nonstick pan.
4. Remove half of the rice and save. Pour 1 cup picante sauce over the remainder and mix in well. Now you have Mexican rice.
Sit down with a Corona and enjoy your dinner!