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Enchiladas (Chicken or Steak) and Mexican Rice Recipe

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This recipe for Enchiladas (Chicken or Steak) and Mexican Rice, by , is from Whoopin' Something Up with Gramma Pat and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Long


2 cooked chicken breasts (or steak) cubed
1 can fiesta nacho cheese Campbell's soup
1 large can green chili sauce
2 1/2 c. brown rice
1/2 packet taco seasoning
shredded cheddar cheese
garlic salt
onion powder
flour tortilla shells (6)

Mexican Rice:
leftover filling
1 can diced tomatoes
1/2 packet taco seasoning
1 can refried beans
1/2 c. velveeta cheese
4 c. brown rice

Mix chicken (or steak), cheese soup, 1/2 can of green chili sauce, and 2 1/2 c. brown rice, 1/2 packet taco seasoning and spices together and spoon into the middle of the flour tortilla shells. Roll them and put them into a buttered 9 x 13 pan. (fits 6) Top with the rest of the green chili sauce and cheddar cheese.

For the Mexican Rice, mix the leftover filling with diced tomatoes, seasoning, refried beans, velveeta cheese and rice. Top with sour cream. Tastes better than a Mexican Restaurant!




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