Description
This easy Chicken and Rice Enchiladas recipe is a comforting, flavorful meal featuring tender chicken, fluffy rice, and melted cheese baked in soft tortillas with rich enchilada sauce. Perfect for quick weeknight dinners or cozy weekend meals, it’s versatile, family-friendly, and reheats beautifully for leftovers.
Ingredients
Scale
Filling
- 2 cups cooked shredded or chopped chicken
- 1.5 cups cooked rice (preferably day-old, long-grain white or jasmine rice)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Sauce and Assembly
- 2 cups enchilada sauce (red or green tomatillo sauce)
- 8–10 flour or corn tortillas, warmed
- 1.5 cups shredded cheese (cheddar and Monterey Jack mix recommended)
Optional Garnishes
- Fresh cilantro, chopped
- Sliced green onions
- Sour cream or dairy-free alternative
- Diced avocado
- Fresh lime wedges
Instructions
- Prepare the Filling: Sauté the diced onion and minced garlic in a little oil over medium heat until fragrant and softened. Stir in the cooked chicken, cooked rice, cumin, chili powder, and smoked paprika. Mix well to combine all flavors evenly.
- Assemble the Enchiladas: Warm the tortillas until pliable to prevent cracking. Spoon a generous amount of the chicken and rice filling onto each tortilla, sprinkle some shredded cheese inside, then roll up tightly and place seam-side down in a baking dish.
- Add the Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they’re well coated. Sprinkle the remaining shredded cheese on top to create a golden, bubbly crust as it bakes.
- Bake Until Bubbly: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 15 minutes to keep moisture, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted, bubbly, and slightly browned on the edges.
- Garnish and Serve: Allow the enchiladas to rest for a few minutes after baking. Garnish with fresh cilantro, sliced green onions, sour cream, diced avocado, or a squeeze of fresh lime before serving.
Notes
- Warm tortillas before rolling to avoid cracks and tears.
- Use day-old cooked rice for best texture; it’s less sticky and blends well with the filling.
- Don’t overfill the tortillas to make rolling easier and to prevent bursting during baking.
- Cover the dish with foil for the first 15 minutes of baking to keep enchiladas moist, then uncover to brown the cheese.
- Let the enchiladas rest briefly after baking so slices hold well and filling sets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: chicken enchiladas, rice enchiladas, easy dinner, baked enchiladas, cheesy enchiladas, Mexican casserole, weeknight meal, family friendly