Chicken and Rice Enchiladas

Description
Makes 4 servings.

Ingredients

 * 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

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 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.