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

 * 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 olives.
 * 7) Bake, uncovered, at 350°F for 25 to 30 minutes or until thoroughly heated.
 * 8) Garnish as desired. Serve immediately.