Chicken and Rice Incheladaus

Ingredients:

Sauce:

• 1/2 green diced pepper
• 4 green onions
• 1 can (16oz) crushed tomatoes
• 15oz can tomato sauce
• 10oz can enchilada sauce
• 1 (6oz) can tomato paste
• 1 can of re fried beans (Mexican style)
• 2 tbsp. parsley
• 1 tsp. chilli powder
• 1/2 tsp. pepper
• 1/2 tsp. ground cumin

Sauce after cooked:

• 1 can (8oz) diced black olives
• 3oz cream cheese
• 1/2 c of cooked chopped chicken boil+ vegeta
• 1/2 c cheddar cheese shredded

• 24 medium flour tortillas
• sour cream
• salsa
• 1/4 c rice

Instructions:

1. Fill a pot half way with water, season with salt, pepper and vegeta. Add 2 chicken thighs. Boil it till it's ready. 

2. In another pot, boil 1/4c rise to 3/4 c water. Do it according to instructions on package. 

3. Combine all the sauce ingredients and cook on the stove for 30-60 mins. Mix occasionally so it won't stick. Be careful because it splashes!

4. Turn of the heat and add diced olives, cream cheese, chopped chicken, chedder cheese and rise to sauce mixture. Mix well. 

5. Pour about 5 tbsp of sauce per 1 torilla. Put them on a non stick pan, sprinkle with cheese and cover with foil. Cook in the oven on 350 F for 15-20 mins, or till cheese melt. 

6. Top with sour cream, salsa and even more cheese. Bon appetite!