Chicken and rice enchiladas. Chicken Enchilada Rice Casserole - all the makings of a chicken enchilada but with rice. By now I'm sure you've figured out that I love my Chicken Enchiladas. It is in fact my favorite Mexican food and it usually is my dish of choice whenever I make it to a Mexican restaurant, which.

Quick cooking meals are perfect for this time of year… and this chicken enchilada casserole is no exception. Using leftover chicken, and rice and beans to make it extra hearty, plus. The BEST chicken enchiladas -- easy to make, totally customizable with your favorite fillings, and Best Chicken Enchiladas Ever! You can have Chicken and rice enchiladas using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken and rice enchiladas

Prepare 1/2 cup of Fiesta Blend Cheese.
It's 1/2 cup of mozzarella cheese.
It's 3 of Cooked Chicken Breasts.
It's 3 of Warmed Tortilla Shells.
You need 2 packages of Kronn Creamy Chicken Flavored Rice and Pasta Blend.

I have also made a vegetarian version, substituting the chicken with veggie ground round and adding some corn and rice to the. Chicken and Rice Enchiladas couldn't be any easier. In this recipe you toss cooked, shredded chicken with leftover rice, sautéed peppers, onions and garlic with homemade enchilada sauce. Roll that deliciousness into flour tortillas, smother with more sauce and freshly grated cheddar cheese for.

Chicken and rice enchiladas instructions

First cook the chicken breasts all the way through. (For flavorful and moist chicken I would recommend using my chicken seasoning mix and cooking with the lid on). Once cooked either chop or shred the chicken with the food processor until its to the texture you like. Return chopped chicken back to a warm pan and set aside..
Start the Kronn rice packets. Follow the instructions on the back..
While your rice is cooking add 1/2 cup of both cheeses into the chicken. Turn the chicken to light heat and mix until the cheese is melted..
Once both the chicken and rice have finished cooking, warm three or four tortilla shells in the microwave between two damped cloths to help when folding your enchiladas and keep them from cracking. Put however much you would like of both mixtures (rice and chicken) in the tortillas and wrap them up placing them in a 9x13 casserole dish. Once all are wrapped up and tucked away top them off with however much extra cheese you would like (you can never have too much cheese) and broil until the cheese is brown and melted. Then just serve with a dollop of sour cream on top and enjoy..

Looking for a quick recipe that is versatile? This Instant Pot Enchilada Chicken and Rice Bowls are SO easy to make and you can make many recipes out of it! Rice with shredded chicken cooked in a homemade enchilada sauce (or use store-bought!), topped with cheese. There are quite a few spices required for this recipe because the sauce the rice is cooked in is essentially homemade Enchilada sauce. Chicken and saffron rice hint at Spanish influence in Mexican cuisine.