Chicken Enchiladas With Spanish Rice Recipes

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CHICKEN AND CHORIZO SPANISH ENCHILADAS



Chicken and Chorizo Spanish Enchiladas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

EVOO for drizzling, plus 2 tablespoons
12 ounces Spanish chorizo, removed from casings and diced
4 cloves garlic, chopped
2 fresh chiles, such as jalapeno or Fresno, seeded and chopped
1 bay leaf
1 large Spanish onion, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 1/2 cups chicken stock
1 1/2 teaspoons paprika, half a palmful
One 32-ounce can fire roasted tomatoes
One 8-ounce can tomato sauce or 1 cup passata or tomato puree
A pinch ground cinnamon
1/2 cup chopped large Spanish olives with pimientos
About 2 cups poached chicken, pulled or chopped into bite-size pieces
2 cups shredded manchego cheese
1 cup shredded Pepper Jack cheese
1/2 cup fresh flat-leaf parsley leaves, finely chopped
Eight 8-inch flour tortillas, charred in dry pan or over flame on gas burners

Steps:

  • Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
  • To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
  • Pour about one-third to one-half of the sauce into a large casserole dish.
  • Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
  • To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.

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

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.

Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.

SPANISH RICE ENCHILADAS



Spanish Rice Enchiladas image

My husband and son love ground geef in every way. It's versatile and delicious in so many recipes. With an assortment of toppings, these enchilas are a meal by themselves.-Corine Kirscher, Auburn, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 enchiladas.

Number Of Ingredients 10

1 pound ground beef
1 envelope taco seasoning, divided
2-1/2 cups water, divided
1 package (6.8 ounces) Spanish rice and pasta mix
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
6 flour tortillas (10 inches)
2 cups shredded cheddar cheese, divided
1 can (8 ounces) tomato sauce
Diced avocado, sliced ripe olives, shredded lettuce, sour cream and/or taco sauce

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.

Nutrition Facts : Calories 646 calories, Fat 26g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 2065mg sodium, Carbohydrate 66g carbohydrate (5g sugars, Fiber 8g fiber), Protein 31g protein.

SPANISH RICE CHICKEN I



Spanish Rice Chicken I image

This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!

Provided by MSSHARON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 6

1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half - cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers

Steps:

  • In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 27.8 g, Cholesterol 16.5 mg, Fat 2.6 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 1140.4 mg, Sugar 3 g

PAULA'S BEST CHICKEN AND RICE ENCHILADAS



Paula's Best Chicken and Rice Enchiladas image

Make and share this Paula's Best Chicken and Rice Enchiladas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350°.
  • Spray a 3 1/2 quart baking dish with nonstick cooking spray.
  • In a medium saucepan, melt butter over medium heat.
  • Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
  • Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
  • Bring to a boil over med-high heat.
  • Decrease heat, and simmer 15 minutes or until rice is tender.
  • Spoon rice mixture into a large bowl.
  • Add cream cheese to rice mixture, stirring until cheese melts.
  • Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
  • Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
  • Top with 1/3 of chicken mixture.
  • In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
  • Sprinkle 1/3 of cheese mixture over chicken mixture.
  • Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
  • Pour enchilada sauce evenly over casserole.
  • Bake for 30-45 minutes or until hot and bubbly.
  • Garnish with chopped fresh cilantro.

Nutrition Facts : Calories 645.8, Fat 42.5, SaturatedFat 23.3, Cholesterol 145.7, Sodium 1161.5, Carbohydrate 28.7, Fiber 2.3, Sugar 5.1, Protein 37

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)

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SPANISH RICE ENCHILADAS



Spanish Rice Enchiladas image

Make and share this Spanish Rice Enchiladas recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground beef
1 envelope taco seasoning, divided
1 small onion, chopped
2 cloves garlic, minced
2 1/2 cups water, divided
1 (6 7/8 ounce) package Spanish rice, and vermicelli mix
2 tablespoons butter or 2 tablespoons margarine
1 (14 1/2 ounce) can diced tomatoes, undrained
6 flour tortillas (10 inches)
2 cups shredded cheddar cheese, divided
1 (8 ounce) can tomato sauce
diced avocado
sliced ripe olives
shredded lettuce
sour cream
taco sauce

Steps:

  • In a skillet,cook beef,onion and garlic until meat is browned, drain.
  • Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef.
  • Stir in 3/4 c.
  • water; cover and simmer for 15 minutes.
  • In a saucepan, saute rice mix in butter over medium heat until golden brown.
  • Add the tomatoes, contents of rice seasoning packet and remaining water.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes or until rice is tender.
  • Stir in beef mixture.
  • Spread over tortillas to within 1/2 inch of edge.
  • Sprinkle with 1 cup cheese.
  • Roll up and place seam side down in a greased 13x9 inch baking dish.
  • Combine tomato sauce and reserved taco seasoning; pour over the enchiladas.
  • Sprinkle with remaining cheese.
  • Cover and bake at 350 degrees for 30 minutes or until heated thoroughly.
  • Serve with toppings of your choice.

Nutrition Facts : Calories 358.7, Fat 22.6, SaturatedFat 11.6, Cholesterol 75.8, Sodium 639.5, Carbohydrate 18.4, Fiber 2, Sugar 4.1, Protein 20.4

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CHICKEN ENCHILADAS & SPANISH RICE - PINTEREST
Jan 7, 2016 - The last time I made enchiladas must have been about eight years ago. I was trying to re-create what I was frequently eating at Mexican chain restaurants near my office, and the version I came up with (pieced together from a few recipes on allrecipes.com) was okay, but I remember it being very messy and time… Jan 7, 2016 - The last time I made enchiladas must …
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Top Asked Questions

How to make chicken enchilada rice?
In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
How to cook chicken enchiladas in oven?
Prep the oven: Preheat oven to 350°F. Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well.
What are the ingredients in a Mexican enchilada?
To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice, 1/2 of the cheese, and enchilada sauce. Season with salt and pepper, stir to combine.
What is the best enchiladas dish for a crowd?
This delicious Chicken and Rice Enchiladas dish is great for crowds. Instead of rolling your enchiladas, layer them. Tear the tortillas into bite-size pieces, and add a layer of them to the bottom of the baking dish. Cover with chicken mixture, and top with cheese. Continue layering until you have reached the top of the dish.

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