Chicken and Rice Enchiladas
Chicken and Rice Enchiladas are a comforting classic that blends tender chicken, fluffy rice, and zesty flavors, all wrapped in warm tortillas and topped with creamy sauce. Perfect for family dinners or gatherings, this dish promises to delight everyone at the table. Easy to prepare and adaptable to various tastes, these enchiladas are sure to become a favorite in your home.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup long-grain rice (white or brown)
- 8 flour or corn tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (4 oz) diced green chiles
- 1 cup sour cream (or Greek yogurt)
- 1 tsp cumin
- 1 tsp chili powder
- Fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook seasoned chicken until golden brown, about 6-7 minutes per side. Let rest before shredding.
- Cook rice according to package directions; set aside.
- In a bowl, combine shredded chicken, cooked rice, green chiles, cumin, chili powder, and half of the cheese.
- Fill tortillas with the mixture and roll tightly; place seam-side down in a greased baking dish.
- Pour enchilada sauce over the top and sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly.
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 2g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For added flavor, sauté onions while preparing the sauce. Swap chicken for beef or black beans for vegetarian enchiladas. To make them spicier, add jalapeños or hot sauce to the filling.