Recipes Galore discussion

2 cups shredded cooked chicken
2 cups shredded Colby Jack or Cheddar cheese
1 small can diced green chiles
1-1 1/2 cup milk
1/2 cup sour cream
1 envelope Lipton Recipe Secrets Savory Herb & Garlic mix
8 flour tortillas

*Preheat oven @ 350 degrees*

1.In one bowl, combine chicken, cheese and chiles.
2.In another bowl, combine milk, sour cream and soup mix and whisk.
3.Spread all 8 tortillas out and spoon chicken mixture down the centers and roll them up.
4.Put one cup of soup mix into a 9x13 pan and put tortillas seam side down into soup mix.
5.Top with the rest of soup mix.
6.Cover with foil.
7.Bake for 30 minutes.
8.Sprinkle with remaining cheese and bake five minutes more without foil until cheese is melted.

This is great served with Spanish rice, refried beans, salsa and chips, etc.

Alicia wrote: This is great served with Spanish rice, refried beans, salsa and chips, etc.

Mmm, Garlic Chicken Wrap and Spanish Rice, so good!
Have you ever put the rice right in the wrap...will you post the recipe for rice as well?

Thank you, that's a great lunch, or supper!

:)

I haven't tried putting rice in the wrap..but now I shall have to try.

As for the rice, I shall find my mom's recipe and post it.

This is copied straight from Mum's recipe. If you try it, please let me know the results. I always change the chicken stock with beef broth when serving a steak or beef dish. But other than that, I normally follow the recipe. :D

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

1.In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Thank you so much for posting your Mom's recipe, Alicia...I will try it her way for sure!

Yummers!

:)

You are very welcome, Ali. :D

That garlic chicken wrap sounds awesome! Have you tried it with fresh garlic? I wonder if it would be too much for the recipe? I'm a BIG fan of garlic!

I haven't tried it with fresh garlic...but now I will have to. I think that one clove of garlic won't be too much for the recipe.

Mmmm, garlic!

:)

Yes, Garlic...Yummy!