1 tablespoon margarine
1 small sweet onion, chopped
1 (4.5-ounce) can chopped green chilies, drained
1 (4-ounce) can sliced mushrooms, drained
1 (8-ounce) package cream cheese, softened and cut into small pieces
1 (10.5-ounce) can cream of chicken soup
31⁄2 cups cooked chicken breasts, chopped
12 (8-inch) flour tortillas
1 (8-ounce) package shredded Monterey Jack cheese
11⁄2 cups whipping cream
CONFETTI RICE
1 stick margarine
1⁄2 small sweet onion, chopped
1⁄4 cup each: red, green, and yellow bell peppers, chopped
1 cup rice 1 (14.5-ounce) can chicken broth
1⁄2 cup water
1⁄2 cup slivered almonds, toasted
Preheat oven to 350 degrees. In skillet over medium heat, sauté onion and bell peppers in margarine until soft. In a bowl, stir together rice, chicken broth, water, and sautéed vegetables. Pour into a greased 9×13-inch baking dish, and bake for 45 minutes. Yield: 8-10 servings
In a skillet over medium heat, melt margarine, and sauté onion until soft. Add chilies; sauté for 1 minute. Stir in mushrooms, cream cheese, soup, and chicken; stir until cream cheese melts and ingredients are combined. Spoon 2 to 3 tablespoons of mixture down the center of each tortilla, and roll. Place rolled enchiladas seam-side down in greased 9×13-inch baking dish. Sprinkle with cheese, and pour whipping cream over top. (May be covered with foil and frozen at this time.) Place in a preheated 350-de- gree oven, and bake for 30 minutes.
Yield: 12 enchiladas
