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Chicken and Rice Enchiladas

A warm, gooey dish combining tender chicken and fluffy rice enveloped in a rich, zesty sauce, perfect for family gatherings or casual weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 2 cups Cooked chicken Shredded or diced
  • 2 cups Cooked rice
  • 8 pieces Tortillas Soft flour or corn, larger ones preferred
  • 2 cups Enchilada sauce Store-bought or homemade
  • 1 cup Cheese Shredded cheddar or Monterey Jack
For the Toppings
  • 1 cup Sour cream For topping
  • 1 cup Fresh cilantro Chopped
  • 1 cup Sliced jalapeños For added spice

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Cook the rice according to package instructions, using broth for added flavor.
  3. Sauté diced onions and garlic in oil over medium heat until translucent, about 5 minutes.
  4. Combine cooked chicken, sautéed onions, cooked rice, and salsa in a large bowl. Mix well.
  5. Fill each tortilla with the chicken and rice mixture, roll tightly, and place seam-side down in a greased baking dish.
  6. Pour remaining salsa over the enchiladas, ensuring they are covered.
  7. Sprinkle shredded cheese on top.
  8. Bake for 25-30 minutes, or until bubbling and golden on top.
Serving
  1. Garnish with fresh cilantro or sliced avocado before serving.

Notes

Exact quantities are listed in the recipe card below.