Paula'S Best Chicken And Rice Enchiladas Recipe

Name: Paula'S Best Chicken And Rice Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 (6 7/8 ounce) box Spanish rice; 2 cups water; 1 (10 ounce) can diced tomatoes and green chilies; 1 onion, chopped; 1 (8 ounce) package cream cheese, softened; 4 cups chopped cooked chicken; 2 (8 ounce) packages shredded colby-monterey jack cheese, divided; 1 cup sour cream; 1 tablespoon ground cumin; 1 tablespoon chili powder; 6 burrito-size flour tortillas, torn into bite-size pieces; 1 (8 ounce) package shredded monterey jack pepper cheese; 1 (10 ounce) can enchilada sauce; chopped fresh cilantro

Servings: persons

2 tablespoons butter
1 (6 7/8 ounce) box Spanish rice
2 cups water
1 (10 ounce) can diced tomatoes and green chilies
1 onion, chopped
1 (8 ounce) package cream cheese, softened
4 cups chopped cooked chicken
2 (8 ounce) packages shredded colby-monterey jack cheese, divided
1 cup sour cream
1 tablespoon ground cumin
1 tablespoon chili powder
6 burrito-size flour tortillas, torn into bite-size pieces
1 (8 ounce) package shredded monterey jack pepper cheese
1 (10 ounce) can enchilada sauce
chopped fresh cilantro

1
Preheat oven to 350u00b0.
2
Spray a 3 1/2 quart baking dish with nonstick cooking spray.
3
In a medium saucepan, melt butter over medium heat.
4
Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
5
Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
6
Bring to a boil over med-high heat.
7
Decrease heat, and simmer 15 minutes or until rice is tender.
8
Spoon rice mixture into a large bowl.
9
Add cream cheese to rice mixture, stirring until cheese melts.
10
Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
11
Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
12
Top with 1/3 of chicken mixture.
13
In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
14
Sprinkle 1/3 of cheese mixture over chicken mixture.
15
Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
16
Pour enchilada sauce evenly over casserole.
17
Bake for 30-45 minutes or until hot and bubbly.
18
Garnish with chopped fresh cilantro.

1614

kcal

Calories

Fat

143

Carbs

114

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 1 (6 7/8 ounce) box Spanish rice, 2 cups water, 1 (10 ounce) can diced tomatoes and green chilies, and more.

Yes, Paula'S Best 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.

Paula'S Best Chicken And Rice Enchiladas

How did you like this recipe?

Frequently Asked Questions