This is a print preview of "Chicken And Rice Enchiladas" recipe.

Chicken And Rice Enchiladas Recipe
by CookEatShare Cookbook

Chicken And Rice Enchiladas
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  Servings: 12

Ingredients

  • 1/2 c. sliced celery
  • 1/2 c. sliced fresh mushrooms
  • 1/4 c. sliced green onions, including tops
  • 1/4 c. diced red pepper
  • 1 tbsp. vegetable oil
  • 1 teaspoon chili pwdr
  • 1/2 teaspoon garlic pwdr
  • 1/2 to 3/4 teaspoon warm pepper sauce
  • 1 (15 ounce.) can tomato sauce
  • 2 c. cooked rice
  • 2 c. cooked chicken breast cubes
  • 12 corn tortillas
  • Vegetable oil
  • 2 c. shredded Monterey Jack cheese
  • 1/2 c. sliced ripe olives

Directions

  1. Cook celery, mushrooms, onions and pepper in oil in large skillet till tender. Stir in chili pwdr, garlic pwdr, warm pepper sauce, tomato sauce and 1/2 c. water; remove from heat. Combine rice, chicken and half of sauce mix in large mixing bowl; set aside. Dip tortillas in 1/4 inch warm oil just till softened, a few seconds on each side. Drain on paper towels. Spoon a heaped 1/4 of rice mix in center of each tortilla; roll up tortilla and place seam-side down in greased shallow 3 qt baking dish. Pour remaining sauce over tortillas; sprinkle with cheese, then olives. Bake, uncovered, at 350 degrees for 25 to 30 min. Makes 4 servings.