Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, chicken and rice enchiladas. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Chicken Enchilada Rice Casserole - all the makings of a chicken enchilada but with rice. By now I'm sure you've figured out that I love my Chicken Enchiladas. It is in fact my favorite Mexican food and it usually is my dish of choice whenever I make it to a Mexican restaurant, which.
Chicken and rice enchiladas is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Chicken and rice enchiladas is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken and rice enchiladas using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and rice enchiladas:
- Take 1/2 cup Fiesta Blend Cheese
- Prepare 1/2 cup mozzarella cheese
- Prepare 3 Cooked Chicken Breasts
- Make ready 3 Warmed Tortilla Shells
- Make ready 2 packages Kronn Creamy Chicken Flavored Rice and Pasta Blend
Quick cooking meals are perfect for this time of year… and this chicken enchilada casserole is no exception. Using leftover chicken, and rice and beans to make it extra hearty, plus. Rice with shredded chicken cooked in a homemade enchilada sauce (or use store-bought!), topped with cheese. There are quite a few spices required for this recipe because the sauce the rice is cooked in is essentially homemade Enchilada sauce.
Steps to make Chicken and rice enchiladas:
- First cook the chicken breasts all the way through. (For flavorful and moist chicken I would recommend using my chicken seasoning mix and cooking with the lid on). Once cooked either chop or shred the chicken with the food processor until its to the texture you like. Return chopped chicken back to a warm pan and set aside.
- Start the Kronn rice packets. Follow the instructions on the back.
- While your rice is cooking add 1/2 cup of both cheeses into the chicken. Turn the chicken to light heat and mix until the cheese is melted.
- Once both the chicken and rice have finished cooking, warm three or four tortilla shells in the microwave between two damped cloths to help when folding your enchiladas and keep them from cracking. Put however much you would like of both mixtures (rice and chicken) in the tortillas and wrap them up placing them in a 9x13 casserole dish. Once all are wrapped up and tucked away top them off with however much extra cheese you would like (you can never have too much cheese) and broil until the cheese is brown and melted. Then just serve with a dollop of sour cream on top and enjoy.
Looking for a quick recipe that is versatile? This Instant Pot Enchilada Chicken and Rice Bowls are SO easy to make and you can make many recipes out of it! Chicken and saffron rice hint at Spanish influence in Mexican cuisine. Reduce the heat to low and cover. Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe.
So that’s going to wrap this up with this exceptional food chicken and rice enchiladas recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
