How to Make Yummy Chicken and rice enchiladas

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.

Bring to a boil, reduce heat to low, and simmer, covered, until rice is. 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. You can cook Chicken and rice enchiladas using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken and rice enchiladas

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

Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe. This chicken enchilada recipe is the perfect dinner when you're craving Mexican food. Easy chicken enchiladas with cheese and rice recipe that's perfect for families. Weeknight dinner recipe that the family will enjoy, add rice inside the chicken enchiladas.

Chicken and rice enchiladas step by step

1. 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..
2. Start the Kronn rice packets. Follow the instructions on the back..
3. 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..
4. 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..

Pour tomato mixture over top of enchiladas and sprinkle with remaining cheese. Chicken and saffron rice hint at Spanish influence in Mexican cuisine. Reduce the heat to low and cover. We've had times when we were very low on ingredients for enchiladas so I end up just wrapping chicken in tortillas, pour enchilada sauce over it and sprinkling whatever cheese we have. Rice with shredded chicken cooked in a homemade enchilada sauce (or use store-bought!), topped with cheese.

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