Chicken And Rice Enchiladas Recipe Recipe

Name: Chicken And Rice Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1435

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken And Rice Enchiladas Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Rice Enchiladas Recipe

How did you like this recipe?

Frequently Asked Questions