Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken and rice enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
All Reviews for Easy Chicken Enchilada Rice. Easy Chicken Enchilada Rice. this link is to an external site that may or may not meet accessibility guidelines. Chicken and Rice Enchiladas couldn't be any easier.
Chicken and rice enchiladas is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken and rice enchiladas is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have chicken and rice enchiladas using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken and rice enchiladas:
- Get 1/2 cup Fiesta Blend Cheese
- Take 1/2 cup mozzarella cheese
- Get 3 Cooked Chicken Breasts
- Prepare 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. Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe. This chicken enchilada recipe is the perfect dinner when you're craving Mexican food.
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. Rice with shredded chicken cooked in a homemade enchilada sauce (or use store-bought!), topped with cheese.
So that’s going to wrap this up with this special food chicken and rice enchiladas recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
