|The Book of Chicken Dishes (Book of...)|
|by Jo Craig|
America's main entree--chicken--gets the royal treatment in more than 100 recipes gathered from around the world by two experienced food writers w...
Tip: Try rice enchiladas for more results.
1 - 10 of 18 for chicken rice enchiladas
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Cook celery, mushrooms, ... from heat. Combine rice, chicken and half of ... olives. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Makes 4 servings.
Brown meat and onions in skillet. In saucepan mix the 5 cans of ingredients together. In an 11 x 14 inch pan, break up 6 tortillas. Add half the meat ...
Brown meat and ... Combine soups and enchilada sauce. Cut tortilla ... layers until all used. Top with shredded cheese. Bake at 350 degrees for 30 minutes.
Brown ground beef and onion in fry pan. Add all liquids to meat. Spread half of tortillas, broken in small pieces in bottom of buttered 9x13 inch pan ...
Measure 1/2 cup ... remaining salsa and enchilada sauce; reserve 1/2 cup sauce. Stir in rice; set aside. Place chicken breasts between two ... until chicken is done.
Cook together: Add: Simmer for 10 minutes. Put 1/2 of mixture in 9 x 13 inch pan. Layer flour tortillas, sour cream, shredded cheese. Repeat layers. ...
Brown ground beef with onion and garlic in skillet, stirring until crumbly; drain. Add next 5 ingredients, mixing well. Simmer for 10 minutes. Layer ...
Cut chicken into cubes and ... In skillet, heat enchilada sauce and water. ... foil and bake additional 5-10 minutes. Serve with yellow rice and corn bread.
Drain pineapple. Reserve juice. Sprinkle chicken with salt. Brown ... onion. Saute. Add rice, reserved juice, undrained tomatoes, enchilada sauce, raisins and ... stand for 5 minutes.
Cook in pot: chicken, olives, tomatoes, jalapeno and enchilada mix; cook until ... off bones. Layer rice, sauce and ... olives if you like and tortilla chips.
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