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CHICKEN AND RICE ENCHILADAS

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Makes 4 servings.



Ingredients Needed For CHICKEN AND RICE ENCHILADAS
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* 1 tablespoon vegetable oil
* 1/2 cup sliced celery
* 1/2 cup sliced fresh Mushrooms
* 1/4 cup sliced green onions
* 1/4 cup chopped red bell pepper
* 1 15-ounce can tomato sauce
* 1/2 cup water
* 1 teaspoon chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon 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
* 1/2 cup sliced black olives
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Directions To Prepare CHICKEN AND RICE ENCHILADAS
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Heat 1 tablespoon oil in large skillet over medium-high heat until hot. 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.
Combine rice, Chicken and half of sauce mixture in large bowl; set aside.
Heat 1/4 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.
Spoon heaping 1/4 cup rice mixture in center of each tortilla; roll up and place, seam sides down, in greased shallow 3-quart glass baking dish. Pour remaining sauce over tortillas; sprinkle with Cheese and olives. Bake, uncovered, at 350 degrees 25 to 30 minutes or until thoroughly heated. Garnish as desired. Serve immediately.




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Thursday, August 24, 2017, 1:02 am


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