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Chicken and Rice Enchiladas

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Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  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.

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