Chicken and Rice Enchiladas

== Description ==
Makes 4 servings.
== Ingredients ==
* 1 tablespoon vegetable oil
* ½ cup sliced celery
* ½ cup sliced fresh mushrooms
* ¼ cup sliced green onions
* ¼ cup chopped red bell pepper
* 1 x 15-ounce can tomato sauce
* ½ cup water
* 1 teaspoon chili powder
* ½ teaspoon garlic powder
* ½ 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
* ½ cup sliced black olives
== Directions ==
# 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 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.
# 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.
# Pour remaining sauce over tortillas; sprinkle with cheese and .
# Bake, uncovered, at 350 °F for 25 to 30 minutes or until thoroughly heated.
# Garnish as desired. Serve immediately.
Category:Black olive Recipes
Category:Chicken Recipes
Category:Chile pepper Recipes
Category:Jack cheese Recipes
Category:Main Dish Poultry Recipes
Category:Mexican Recipes
Category:Mushroom Recipes
Category:Rice Recipes