Cheesy Chicken Enchilada Casserole With Spanish Rice Recipes

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SPANISH RICE AND CHICKEN



Spanish Rice and Chicken image

My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 pounds), cut up
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon paprika
1 cup uncooked rice
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup minced fresh parsley
1-1/2 cups chicken broth
1 cup chopped tomatoes
1-1/2 teaspoons chili powder
1 teaspoon salt
Fat12 g fat (3 g saturated fat)
Cholesterol73 mg cholesterol
Sodium1,448 mg sodium
Carbohydrate30 g carbohydrate
Fiber2 g fiber
Protein27 g protein.

Steps:

  • Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

BEEF 'N' RICE ENCHILADAS



Beef 'n' Rice Enchiladas image

When there are young children in the house, you want foods that are a snap to prepare. Loaded with ground beef, cheese and a flavorful rice mix, these enchiladas fit the bill. But they're so good that I make them to serve to company, too. -Jennifer Smith, Colona, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 enchiladas.

Number Of Ingredients 5

1 package (6.8 ounces) Spanish rice and pasta mix
1 pound ground beef
2 cans (10 ounces each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
1-2/3 cups shredded cheddar cheese, divided
Calories 415 calories
Fat17g fat (8g saturated fat)
Cholesterol47mg cholesterol
Sodium1141mg sodium
Carbohydrate46g carbohydrate (3g sugars
Fiber3g fiber)
Protein20g protein.

Steps:

  • Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.

CHEESY CHICKEN ENCHILADA CASSEROLE



Cheesy Chicken Enchilada Casserole image

I got this recipe from a bridal shower I attended many years ago. It has always been a family favorite. I boil the chicken breasts as the meat stays so moist this way. Very simple and quite tasty. Prep time excludes cooking and cooling time for the chicken.

Provided by Secnd2sdaynxtwek

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 bone-in chicken breasts
1 small onion, chopped
4 ounces chopped green chilies
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) soup can milk
Velveeta cheese
1 (11 1/2 ounce) bag tortilla chips
salsa or picante sauce
Calories524.3
Fat26.6
SaturatedFat5.9
Cholesterol73.3
Sodium644.3
Carbohydrate44.8
Fiber3.4
Sugar2.3
Protein27.8

Steps:

  • Boil chicken breasts, cool, debone, and coarsely chop.
  • Crush enough tortilla chips to cover bottom of a 9x13 pan.
  • Layer chicken over the chips.
  • Mix together onion, green chilies, soup, and milk.
  • Pour over the chicken.
  • Place Velveeta slices all over the top.
  • Crush enough tortilla chips to cover the cheese.
  • Bake at 350 degrees for 25 minutes.
  • Garnish with salsa and sour cream.

CREAMY CHICKEN ENCHILADA CASSEROLE



Creamy Chicken Enchilada Casserole image

Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.

Provided by Dick McCabe

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 10

Number Of Ingredients 12

cooking spray
1 cup sour cream
1 (10.5 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (4 ounce) can chopped green chiles, drained
¼ cup salsa
⅛ teaspoon salt
12 corn tortillas
6 cups shredded cooked chicken
1 (6 ounce) can black olives, drained and sliced
1 ½ cups shredded Monterey Jack cheese
1 cup queso fresco, crumbled
Calories454.9 calories
Carbohydrate21.5 g
Cholesterol101.1 mg
Fat27 g
Fiber3 g
Protein31.6 g
SaturatedFat11.3 g
Sodium861.5 mg
Sugar1.1 g

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
  • Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
  • Bake in the preheated oven until hot and bubbly, about 45 minutes.

CHEESY CHICKEN ENCHILADA CASSEROLE WITH SPANISH RICE



Cheesy Chicken Enchilada Casserole with Spanish Rice image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 19

-- Spanish Rice --
1 cup water
2 Tbsp butter
1 cup frozen peas with carrots
2 Tbsp chili powder
1 Tbsp garlic powder
2 Tbsp minced onion
2 Tbsp chicken bouillon powder
2 cups Minute Rice
-- Casserole --
2 cans (5 oz. each) boneless chicken breast, set aside juice in sauce pan
1 can (10.5 oz.) Campbell's Cream of Chicken soup
1 large can enchilada sauce
1 package corn tortillas
1 pkg (8 oz.) Kraft Cheddar Cheese
1 cup of broken corn chips
Sour Cream (optional topping)
1 large tomato, chopped (optional)
Sliced black olives for garnish (optional)
Calories0 g
Fat0 g
SaturatedFat0 g
TransFat0 g
Cholesterol0 g
Sodium0 g
Carbohydrate0 g
Fiber0 g
Sugar0 g
Protein0 g

Steps:

  • --Spanish Rice--
  • In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
  • -- Casserole --
  • Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
  • In a large casserole dish, layer the ingredients in the following manner:
  • Enchilada sauce (1/3 of large can)
  • Layer of corn tortillas (1/2 package)
  • Layer of chicken and soup mixture (use half of it)
  • Layer of Kraft Cheddar Cheese (4 oz.)
  • Enchilada sauce (1/3 of can)
  • Spanish Rice (see above)
  • Layer of corn tortillas (1/2 package)
  • Layer of chicken and soup mixture (use half of it)
  • Layer of Kraft Cheddar Cheese (4 oz.)
  • Top with last third of enchilada sauce
  • Top with broken Corn Chips
  • Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.

CHEESY ENCHILADA CHICKEN



Cheesy Enchilada Chicken image

This is a super easy, great tasting chicken dish - pair it with some Spanish rice and a salad and dinner's on the table in about 30 minutes.

Provided by knitaholic

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 3

2 boneless chicken breasts
5 ounces enchilada sauce
1/2 cup shredded cheese, your choice

Steps:

  • Preheat oven to 350 degrees.
  • Spray baking dish with Pam.
  • Place chicken breasts in bottom of dish.
  • Pour enchilada sauce evenly over chicken.
  • Bake for 30 minutes.
  • Sprinkle with cheese after 30 minutes.
  • Place chicken back in oven until cheese melts.

CHICKEN ENCHILADA PASTA CASSEROLE



Chicken Enchilada Pasta Casserole image

I had leftovers from nachos and threw this together. Comfort food with a kick!

Provided by srhouse

Categories     Main Dish Recipes     Pasta     Chicken

Time 56m

Yield 4

Number Of Ingredients 12

1 ⅓ cups penne pasta
1 tablespoon vegetable oil
2 cups cubed chicken
½ cup salsa, divided
1 clove garlic, minced, or more to taste
salt and ground black pepper to taste
1 (10.75 ounce) can cream of chicken soup
½ cup drained canned pinto beans
½ cup canned corn
1 (4 ounce) can chopped green chile peppers
1 cup shredded Cheddar cheese
2 cups crushed tortilla chips, or to taste
Calories718.5 calories
Carbohydrate81.5 g
Cholesterol93.5 mg
Fat24.7 g
Fiber5.9 g
Protein44.4 g
SaturatedFat9.2 g
Sodium1491.6 mg
Sugar5.8 g

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
  • Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
  • Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

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