Chicken and Rice Enchiladas

Quite a while back I found this delicious recipe for a Chicken Enchilada Rice Casserole on Pinterest. It looked delicious and I couldn't wait to try it. I made it and it was, like I thought, delicious. But there was one problem. To me, and to my husband, we felt like something was missing. It was delicious, but felt like it was more of a filling that the full dish.

So I decided a couple of weeks later to make it again, but this time I put it in a tortilla shell, then baked it. And then it gave it a more "finished" feeling. And was just as delicious as before! Now I have Chicken and Rice Enchiladas!

Chicken and Rice Enchiladas

I start with boiling the chicken then I use my Kitchen Aid Mixer to shred it. That is one of my favorite ways to use my Kitchen Aid!


I mixed my cheese


And then I mix all the other ingredients into my bowl.











If you love cheese like I do, feel free to add some more cheese into your tortilla. But you don't have to because it will still be cheesy enough!






  • tortilla shells

  • 3 cooked chicken breasts, shredded

  • Uncle Ben's 90 second Basmati rice

  • 20 oz. Enchilada sauce

  • 1 can (16 oz) refried beans - I use vegetarian just because I always buy that kind, but you can use regular also

  • 1 cup shredded white cheddar

  • 1 cup shredded Monterey Jack cheese

  • 1 can kernel corn

  1. Preheat oven to 350 F degrees.

  2. Add a small amount of enchilada sauce to bottom of pan to keep tortillas from sticking.

  3. Mix together all ingredients, setting aside some filling and a 1/2 c. of cheese to use for the top.

  4. One at a time, add filling to tortillas and roll up, setting into pan fold down.

  5. Add remaining filling to the top to cover tortillas and top with cheese.

  6. Bake for about 25 to 30 minutes and the cheese is bubbly.

  7. Enjoy!

Recipe adapted from Jo Cooks.


Delicious, right? We really felt like adding the tortilla and making this into Enchiladas really completed the meal!

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