Recipe: Yummy Chicken and rice enchiladas

Chicken and rice enchiladas. Chicken and Rice Enchiladas 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.

Roll into flour tortillas, smother with more sauce and freshly cheddar cheese for the ultimate enchiladas! Repeat procedure with remaining tortillas and chicken mixture. Roll them tightly and place the sealed side down in the baking dish. You can cook Chicken and rice enchiladas using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken and rice enchiladas

1. It's 1/2 cup of Fiesta Blend Cheese.
2. You need 1/2 cup of mozzarella cheese.
3. You need 3 of Cooked Chicken Breasts.
4. You need 3 of Warmed Tortilla Shells.
5. Prepare 2 packages of Kronn Creamy Chicken Flavored Rice and Pasta Blend.

Spoon the remaining chicken and rice mixture over the top of the enchiladas and spread around, filling the sides. Add the garlic and taco seasoning and cook, stirring. So tuck in to a classic Spicy Rice & Chicken Enchilada in a flash with a simple to make recipe. Made with succulent strips of spiced chicken, sautéed onions and peppers with sweetcorn and mature cheddar cheese, all wrapped in a toasty warm tortilla.

Chicken and rice enchiladas step by step

1. 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..
2. Start the Kronn rice packets. Follow the instructions on the back..
3. 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..
4. 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..

Perfect as a lunch or dinner and best enjoyed with family or close friends. All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal. 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.