Chicken and Rice Enchiladas Recipe

Name: Chicken and Rice Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12-ounce) jar salsa; 1 cup long grain rice; 1 pinch saffron; 2 cups water; Kosher salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 small onion; 2 garlic cloves, finely chopped; 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks; 8 (7-inch) flour tortillas; 1 cup shredded Mexican blend cheese

Servings: persons

1 (12-ounce) jar salsa
1 cup long grain rice
1 pinch saffron
2 cups water
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion
2 garlic cloves, finely chopped
2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
8 (7-inch) flour tortillas
1 cup shredded Mexican blend cheese

1
In a blender, puree the salsa and reserve.
2
In a small heavy saucepan, bring the rice, saffron, water, and 1/2 teaspoon salt to a boil.
3
Reduce the heat to low and cover.
4
Cook the rice until the water is absorbed, about 20 minutes.
5
Fluff the rice with a fork and let stand 5 minutes.
6
In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
7
Stir in the chicken and cook until the chicken is cooked, about 5 minutes.
8
Stir in the rice until combined.
9
Season the filling with salt and pepper to taste.
10
Preheat the oven to 350F.
11
Divide the filling between the tortillas.
12
(Reserve the remaining filling for another use.)
13
Roll each tortilla into a cylinder and place, side-by-side in a baking dish.
14
Pour the salsa over the tortillas and sprinkle with the cheese.
15
Bake the enchiladas until the filling is hot and the cheese is melted, about 15 minutes.
16
Serve.

1237

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (12-ounce) jar salsa, 1 cup long grain rice, 1 pinch saffron, 2 cups water, and more.

Yes, Chicken and Rice Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Rice Enchiladas

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