Ranchiladas and Mexican Rice

Ranchiladas

2 cups shredded, cooked chicken
3 cups shredded Mexican cheese blend  (12 oz)
1/3 cup prepared Hidden Valley Ranch salad dressing
1/3 cup sour cream
4 oz can diced green chiles
6 flour tortillas

Mix together chicken, half of cheese, salad dressing,
sour cream and green chiles.  Divide among and spoon
evenly down center of each tortilla.  Roll up
tortillas and place seam side down in a greased 11X 7”
baking pan.  Top with remaining cheese.  Cover with
foil and bake at 350o for 20 minutes.  Remove foil and
bake 10 more minutes.  Garnish with lettuce, pico do gallo,
sour cream, olives, or guacamole as desired.

Mexican Rice

3 T oil

¼ chopped onion

1 c rice

Brown together.

Add:

2 c chicken broth

1 tsp chopped garlic

1/2 tsp cumin

1/2 small can tomato sauce

Simmer on low 20 minutes. Stand 5 minutes. Fluff.