"Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese."
1 (4.5 ounce) package dry rice and chicken sauce mix with broccoli
1 tablespoon vegetable oil
1 pound ground chicken
3 tablespoons chopped onion
1 tablespoon minced garlic
1 fresh jalapeno pepper, chopped
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14.5 ounce) can enchilada sauce
1 1/4 cups shredded mild Cheddar cheese
6 (10 inch) flour tortillas
Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.
"This tasty rice great addition to tacos either on the inside or out. My fiance raves over this recipe."
1 (14.5 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix
1 1/2 cups uncooked instant rice
1 (6 ounce) can black olives, drained and chopped
1 cup shredded Cheddar cheese
1 cup sour cream & shredded lettace
In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.
Stir in cheese and olives; mix well.
Serve with sour cream & shredded lettace
Spicy Strawberry Salad:
"It is cool, crisp and crunchy - just what a salad should be."
3/4 cup vegetable oil
1/2 cup white sugar
1 tablespoon poppy seeds
1 1/2 teaspoons garlic powder
1 teaspoon mustard powder
1/3 cup balsamic vinegar
1 1/2 cups fresh sliced mushrooms
8 cups mixed salad greens
1 1/2 cups chopped pecans
4 cups sliced fresh strawberries
Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans