Chicken And Rice Enchiladas Recipe

• 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

1. Cook celery, mushrooms, onions and pepper in oil in large skillet till tender.
2. Stir in chili pwdr, garlic pwdr, warm pepper sauce, tomato sauce and 1/2 c. water; remove from heat.
3. Combine rice, chicken and half of sauce mix in large mixing bowl; set aside.
4. Dip tortillas in 1/4 inch warm oil just till softened, a few seconds on each side.
5. Drain on paper towels.
6. 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.
7. Pour remaining sauce over tortillas; sprinkle with cheese, then olives.
8. Bake, uncovered, at 350 degrees for 25 to 30 min.
9. Makes 4 servings.

celery, mushrooms, green onions, red pepper, vegetable oil, chili pwdr, garlic, warm pepper, tomato sauce, rice, corn tortillas, vegetable oil, shredded monterey jack cheese, olives

Taken from cookeatshare.com/recipes/chicken-and-rice-enchiladas-48043 (may not work)