Easy Chicken Enchilada Rice Recipes

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EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

Provided by IANKRIS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  • Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

EASY CHICKEN ENCHILADA RICE



Easy Chicken Enchilada Rice image

We always love digging into a pan of enchiladas but have not always had time to make them. So we took all the things we love about enchiladas to make a quick and easy meal that is sure to cure the craving.

Provided by Cookingnut

Categories     Knorr®

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, diced
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
1 ¼ cups water
½ (19 ounce) can enchilada sauce
½ cup sweet corn
½ cup reduced-sodium black beans, rinsed and drained
1 large tomato, seeded and chopped
2 tablespoons chopped fresh cilantro
½ cup shredded Cheddar cheese

Steps:

  • Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.
  • Stir in Knorr® Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.
  • Top with Cheddar cheese and serve.

Nutrition Facts : Calories 452.9 calories, Carbohydrate 43.9 g, Cholesterol 80.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 791.5 mg, Sugar 2.5 g

QUICK AND EASY CHICKEN ENCHILADAS



Quick and Easy Chicken Enchiladas image

My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!

Provided by Troop Angel

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 -4 chicken breasts
15 white corn tortillas (fajita size) or 15 flour tortillas (fajita size)
3 (10 ounce) cans green enchilada sauce (I use Old El Paso)
3 -4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend mexican cheese mix)

Steps:

  • Boil chicken until it falls apart, then shred.
  • Mix 1/2 can of sauce and a little cheese with chicken.
  • Put other 1/2 can on bottom of 11x9 baking dish.
  • Microwave tortillas until soft.
  • Roll chicken mixture into tortillas.
  • Put in pan semi-tightly.
  • Cover with remaining 2 cans sauce.
  • Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
  • Brown top slightly or to preference.

Nutrition Facts : Calories 474.4, Fat 25.2, SaturatedFat 12.9, Cholesterol 96.7, Sodium 1255.8, Carbohydrate 30.4, Fiber 3, Sugar 9.6, Protein 31.6

ONE-POT ENCHILADA RICE RECIPE BY TASTY



One-Pot Enchilada Rice Recipe by Tasty image

Here's what you need: oil, minced garlic, red onion, bell pepper, tomato, water, rice, black beans, fresh cilantro, tomato sauce, chili powder, cumin, salt, pepper, shredded cheese, avocado

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 tablespoon oil
1 tablespoon minced garlic, minced
½ cup red onion, chopped
1 cup bell pepper, chopped
1 cup tomato, chopped
3 cups water
1 ½ cups rice
1 cup black beans
1 tablespoon fresh cilantro, chopped
1 cup tomato sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
½ cup shredded cheese, optional
½ avocado, cubed, for garnish

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
  • Add pepper and sauté 2-3 minutes or until peppers have softened.
  • Add tomatoes and sauté 1 minute.
  • Remove sauteed vegetables and set aside.
  • Pour water into the skillet and wait for it to come to a boil.
  • Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
  • Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
  • Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
  • Add cheese on top (optional).
  • Bake in a preheated oven for 20-25 minutes.
  • Allow to cool for 5 minutes.
  • Garnish with cilantro and avocado (optional).
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, Sugar 7 grams

EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

Who knew some leftover over chicken and white rice could turn into such a great meal the next night?! Super easy, super fast, super good!!

Provided by CristyLyn

Categories     Chicken

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cooked chicken breasts
1 cup cooked white rice
1 (14 ounce) jar salsa
1 cup enchilada sauce
2 cups shredded cheese
1/2 cup sour cream
8 flour tortillas

Steps:

  • Place chicken breasts, white rice, and salsa into a crockpot.
  • Set crockpot to low and allow to simmer several hours. If the chicken is not already cooked (I used leftovers), then allow to cook all day to ensure chicken is tender enough to shred.
  • Remove chicken breasts and shred using two forks.
  • Put shredded chicken back into pot, add 1/2 cup enchilada sauce, 1 cup shredded cheese, 1/2 cup sour cream. Mix well.
  • Preheat oven to 350.
  • Into a casserole dish, put remaining enchilada sauce.
  • Take a tortilla and put a couple spoonfuls of chicken mixture onto it; roll up and place seam side down into sauced casserole dish.
  • Repeat until all tortillas are used and in dish. Top tortillas with any remaining chicken mixture and remaining cup of shredded cheese.
  • Put casserole dish into oven and cook about 12 minutes or until cheese is all melted.
  • Serve with additional enchilada sauce, salsa, sour cream, or whatever you prefer.

Nutrition Facts : Calories 450.2, Fat 20.5, SaturatedFat 10.2, Cholesterol 73.7, Sodium 1164.1, Carbohydrate 38.4, Fiber 2.6, Sugar 3.1, Protein 27.8

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