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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Paula'S Best Chicken And Rice Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions