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CHICKEN AND RICE ENCHILADAS 
1/2 c. sliced celery
1/2 c. sliced fresh mushrooms
1/4 c. sliced green onions, including tops
1/4 c. diced red pepper
1 tbsp. vegetable oil
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 to 3/4 tsp. hot pepper sauce
1 (15 oz.) can tomato sauce
2 c. cooked rice
2 c. cooked chicken breast cubes
12 corn tortillas
Vegetable oil
2 c. shredded Monterey Jack cheese
1/2 c. sliced ripe olives

Cook celery, mushrooms, onions and pepper in oil in large skillet until tender. Stir in chili powder, garlic powder, hot pepper sauce, tomato sauce and 1/2 cup water; remove from heat. Combine rice, chicken and half of sauce mixture in large mixing bowl; set aside. Dip tortillas in 1/4 inch hot oil just until softened, a few seconds on each side. Drain on paper towels. Spoon a heaped 1/4 of rice mixture in center of each tortilla; roll up tortilla and place seam-side down in greased shallow 3 quart baking dish. Pour remaining sauce over tortillas; sprinkle with cheese, then olives. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Makes 4 servings.
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