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Start with chicken cut into bite side pieces (or shredded). (a whole chicken will yield about 1 cup per pound)
Beat cream cheese in a large bowl with an electric mixer until smooth. Blend in sour cream, chilies, garlic, lime juice, salt, pepper, and chili powder. Stir in cooked chicken pieces.
To make the enchiladas, spread one box Spanish rice in each pan on bottom layer, then lay the tortillas out on a large work surface and divide the filling evenly among them.
The amount of filling in each will depend on the amount of chicken. Roll tortilla, folding ends so the enchiladas will fit in the dish. Place 6 filled tortillas in each baking dish.
Stir salsa into the prepared white sauce; divide evenly over the dishes of enchiladas.
Sprinkle each dish with 1 cup cheese. Wrap each dish entirely with plastic wrap. Top with foil, label and freeze.
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