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Chicken And Rice Enchilada Recipe

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Easy Chicken Enchilada Rice Recipe (With images) Chicken enchiladas easy, Enchilada rice
Easy Chicken Enchilada Rice Recipe (With images) Chicken enchiladas easy, Enchilada rice from www.pinterest.com

Description

This chicken and rice enchilada recipe is a delicious and easy-to-make Mexican-inspired dish that is sure to please your family and friends. This dish is perfect for a weeknight dinner, a potluck, or even a party. The recipe features a filling of seasoned chicken, rice, cheese, and enchilada sauce, all wrapped in soft tortillas and baked to perfection.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup cooked white rice
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) diced green chilies
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cups shredded Mexican blend cheese
  • 10-12 soft tortillas
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Baking dish
  • Aluminum foil
  • Sharp knife
  • Cutting board

Method

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and green pepper and cook until softened, about 5 minutes.
  3. Add the cooked chicken, cooked rice, enchilada sauce, and green chilies to the skillet. Season with salt and pepper to taste. Stir to combine and let simmer for 5-10 minutes.
  4. Grease a baking dish with cooking spray or oil.
  5. Place a tortilla on a flat surface, and spoon about 1/3 to 1/2 cup of the chicken and rice mixture onto the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
  6. Pour the remaining enchilada sauce over the rolled tortillas.
  7. Sprinkle the shredded cheese over the top of the enchiladas.
  8. Cover the baking dish with aluminum foil and bake for 30 minutes.
  9. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
  10. Let the enchiladas cool for a few minutes before serving.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • You can use any kind of cooked rice you have on hand, such as brown rice or yellow rice.
  • If you don't have a large skillet, you can use a Dutch oven or a large pot.
  • You can garnish the enchiladas with chopped cilantro, sliced avocado, or sour cream, if desired.

Nutrition Info

  • Calories: 374
  • Carbohydrates: 31g
  • Protein: 28g
  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 72mg
  • Sodium: 796mg
  • Potassium: 345mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 585IU
  • Vitamin C: 18mg
  • Calcium: 355mg
  • Iron: 2mg

Recipe Tips

  • You can make this recipe ahead of time and refrigerate it for up to 24 hours before baking. Just cover the baking dish with plastic wrap instead of aluminum foil and refrigerate until ready to bake.
  • If you want to freeze the enchiladas, wrap the baking dish tightly with plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, let the enchiladas thaw in the refrigerator overnight and bake according to the recipe instructions.
  • If you prefer spicier enchiladas, you can add some hot sauce, chili powder, or cayenne pepper to the chicken and rice mixture.
  • You can also make vegetarian enchiladas by omitting the chicken and using vegetable broth instead of chicken broth.

Enjoy this delicious and comforting chicken and rice enchilada recipe with your favorite toppings and sides, such as guacamole, salsa, or Mexican rice.


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