Chicken and Rice Enchiladas

Chicken and Rice Enchiladas couldn't be any easier! Toss cooked, shredded chicken with leftover rice, sautéed peppers, onions and garlic with homemade enchilada sauce. Roll into flour tortillas, smother with more sauce and freshly cheddar cheese for the ultimate enchiladas!

Course Mains & Entrees

Cuisine Mexican

Keyword chicken, enchiladas, homemade enchilada sauce, rice

Prep Time 40

Cook Time 20

Additional Time 1 15

Total Time 2 15

Servings servings

Calories 404

Author Laurie McNamara

Ingredients

1 pound leftover cooked chicken breast or use rotisserie chicken
1 teaspoon kosher salt
freshly ground black pepper to taste
3/4 cup diced yellow onion
1/2 cup diced bell pepper red, orange, green --any
1 tablespoon finely diced jalapeño seeds and ribs removed for less spice
2 cloves garlic
1/2 cup coarsely chopped cilantro
1-1/2 cups leftover cooked brown or white rice
2 cups enchilada sauce
8 soft taco size tortillas
1 cup cheddar cheese grated

US Customary - Metric

Instructions

Preheat your oven to 400℉ (200℃).
Meanwhile, sauté the onions, bell pepper and jalapeño in 2 teaspoons of olive oil over medium to medium-low. Once softened -- 5 to 8 minutes -- add in garlic and cook for 1 to 2 minutes.
Toss shredded chicken with rice, sautéed vegetables, cilantro, a few pinches of salt and 1/3 cup of the enchilada sauce. Pour and additional 1/3 cup of the sauce into the bottom of your baking dish.
Spoon filling mixture onto one side of the tortilla, roll and place seam-side down into the pan. Repeat with remaining filling and tortillas. Pour the remaining enchilada sauce over top of the enchiladas, sprinkle with grated cheddar, cover tightly with foil and bake for 20 to 25 minutes or until the cheese is melted.
Serve with desired toppings and enjoy!

Nutrition