Chicken Rice Burritos
Chicken Rice Burritos
Ingredients:-
- 3 c. Sour Cream
- 3/4 c. Milk
- 1/2 c. Green Chilies
- 1 pkg. Uncle Ben’s Brand Chicken Flavor Rice Pilaf
- 1/2 Tsp. Cayenne Pepper
- 6 lb. Diced, cooked chicken
- 2 Tbs. Salt
- 60 ea. Flour tortillas.
Directions:-
1. Combine sour cream, milk and green chilies. Chill to blend flavors.
2. Cook rice according to package directions adding cayenne pepper.
3. Stir in chicken and salt. Heat through. Cover and keep warm
(150-160 F.) until ready to serve. 4. Place No. 12 scoop chicken-rice mixture on tortillas. Fold.
Ladle 1/2 ounce sour cream sauce over top of folded tortillas. PORTIONS: Approximately 60 1/2-cup (No. 8 Scoop).
Chicken Tortilla Casserole
Chicken Tortilla Casserole
Ingredients:
- 6 Corn tortillas
- 1/2 c. Milk
- 1/2 lb. Cheddar cheese; shredded
- 1 can Green chili salsa
- 1 can Cream of mushroom soup
- 1 can Cream of chicken soup
- 3 Chicken breasts; cooked, cut up.
Directions:-
Cut or tear the tortillas in 1/2 squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the fridge for 24 hours. Bake at 350F for 45 min. Uncover for the last 15 minutes to brown. “
Mexican Rice
Mexican Rice
Ingredients:-
1 c Rice
1 ds White pepper
1 ds Salt
1 1/2 c Water
1 c Yellow onion; diced
1/2 pk Frozen mixed vegetable
1 tb Chicken base
1 tb Garlic powder
1 tb Oil
Serves 4.
Method:-
Brown the rice in a teaspoon of oil. Be careful not to overcook. Drain rice completely. In a 1-1/2 qt saucepan, combine the water, tomato paste, diced onion, chicken base and seasonings. Place pan on stove and bring to a boil. Reduce heat to low and stir the rice into the liquid. Cover and allow the rice to cook for 20 minutes. Do not stir the rice while cooking. Thaw the vegetables with a gentle water spray and stir lightly into the rice. Allow rice to stand 5 minutes and serve with ranchera sauce.
