Chicken and Rice Enchiladas

Recipe Description

Makes 4 servings.

Ingredients

  • 1 tablespoon vegetable oil
  • ½ cup sliced celery
  • ½ cup sliced fresh mushrooms
  • ¼ cup sliced green onions
  • ¼ cup chopped red bell pepper
  • 1 x 15-ounce can tomato sauce
  • ½ cup water
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon hot sauce|hot pepper sauce
  • 2 cups cooked rice
  • 2 cups cooked chicken breast cubes
  • vegetable oil (optional)
  • 12 corn tortillas
  • 2 cups (8 ounces) shredded Monterey jack cheese
  • ½ cup sliced black olives

Directions

  1. Heat 1 tablespoon oil in large skillet over medium-high heat until hot.
  2. Add celery, mushrooms, onions and pepper; cook and stir until tender. Stir in tomato sauce, water, chili powder, garlic powder and pepper sauce; remove from heat.
  3. Combine rice, chicken and half of sauce mixture in large bowl; set aside.
  4. Heat ¼ inch oil in medium skillet until hot. Dip tortillas, one at a time, into oil a few seconds or until softened. Drain on paper towels.
  5. Spoon heaping ¼ cup rice mixture in center of each tortilla; roll up and place, seam sides down, in greased shallow 3-quart glass baking dish.
  6. Pour remaining sauce over tortillas; sprinkle with cheese and .
  7. Bake, uncovered, at 350 °F for 25 to 30 minutes or until thoroughly heated.
  8. Garnish as desired. Serve immediately.
This article uses material from the "Chicken and Rice Enchiladas" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License