Easy Chicken Enchilada Rice Food

EASY CHICKEN ENCHILADAS

Steps:

• Prep: Preheat your oven to 350F.
• Make the filling: Season the chicken breasts generously with taco seasoning on both sides. Heat the olive oil in a large skillet then add the chicken breasts. Cook on both sides for about 5 minutes per side, until cooked through and browned. Transfer the chicken to a cutting board and cut into small cubes. In the same skillet, add the onion, a bit more taco seasoning if you want, and cook for 5 minutes until the onion is soft and translucent. Add the green chiles, garlic and cook for another minute. Add the chicken back to the skillet and about 1/2 cup of the enchilada sauce. Stir everything together, and cook for 2 more minutes until the chicken heats through.
• Roll: Place the tortillas on your work surface. Spoon about 1/2 cup to 3/4 cup of the chicken mixture onto the center of each tortilla, then about 1/4 cup of the shredded cheese and roll them up. Spoon about 1/2 cup of enchilada sauce over the bottom of the casserole dish and spread it around a bit. Place the enchilada rolls, seam-side down, in the prepared casserole dish (it should be a tight fit). Pour the remaining 1 cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.
• Bake: uncovered for 25 to 30 minutes until the enchiladas are heated through and the cheese has melted. Garnish with parsley or cilantro and serve.

CHICKEN ENCHILADA RICE BAKE

Steps:

• Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in the tomatoes, rice and 3 cups water. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes.
• Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and 1/2 teaspoon salt. Arrange the tortillas on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2 to 3 minutes. Top with sour cream, pickled jalapenos and more cilantro.

QUICK AND EASY CHICKEN ENCHILADAS

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.

EASY CHICKEN ENCHILADAS

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.

ONE POT CHICKEN ENCHILADA RICE CASSEROLE

Steps:

• Heat olive oil over medium high heat in large skillet.
• Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
• Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
• Add bell peppers and cook for a further 2 minutes.
• Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
• Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
• Meanwhile, shred or roughly chop chicken.
• When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
• Serve, garnished with fresh cilantro/coriander if desired.

QUICK AND EASY CHICKEN ENCHILADA RECIPE (WITH LEFTOVER CHICKEN)

Steps:

• Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.
• Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.
• Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.
• Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.

EASY CHICKEN ENCHILADA RICE

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.

SIMPLE CHICKEN ENCHILADAS

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.

CHICKEN AND RICE ENCHILADAS

Steps:

• Line 2 (3 1/2-quart) baking dishes with aluminum foil, letting foil extend over sides of pans; spray foil with nonstick cooking spray. Spread about 2 tablespoons enchilada sauce in bottom of each pan. In a medium saucepan, melt butter over medium heat. Add rice mix, reserving seasoning packet, and cook, stirring constantly, for 2 minutes or until rice is lightly browned. Stir in 2 cups water, diced tomatoes, onion, and reserved seasoning packet. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 15 minutes or until rice is tender. Spoon rice mixture into a large bowl. Add cream cheese, stirring until cheese is melted. Add chicken and next 4 ingredients, stirring until combined. Spoon 1/2 cup chicken mixture onto each tortilla, and roll up tightly. Place seam side down in prepared pans. Pour remaining enchilada sauce over tortillas; top with Monterey Jack cheese. Cover casseroles with foil, and freeze. Once frozen, using foil as handles, remove casseroles from dishes, and wrap each tightly in foil and then in plastic wrap. Freeze up to 1 month. To bake, remove plastic wrap, and return foil-wrapped casserole to baking dish. Let casserole thaw overnight in refrigerator. Preheat oven to 350°. Bake covered for 45 minutes. Uncover, and bake until hot and bubbly. Garnish with cilantro, if desired. Serve with chips and salsa.

CHICKEN AND RICE ENCHILADA CASSEROLE

Steps:

• Boil the rice according to package directions, then set aside.
• Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
• Mix the two cheeses together and set aside.
• 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.
• Transfer mixture to prepared baking dish. Top with additional corn and remaining cheese.
• Bake for 20-30 minutes, until cheese is bubbly and melted.
• To serve, sprinkle with sliced green onions and minced cilantro.

ENCHILADA RICE RECIPE

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about 5 minutes.
• Pour the water into the pan. Bring to a boil. Add the rice, stir, then cover the pan and reduce the heat to a simmer. Let the rice cook for 15 to 18 minutes, until the rice is tender. Turn off the heat and allow it to sit for 5 minutes, then fluff with a fork.
• Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.

ENCHILADA RICE

Steps:

• Heat oil in a large pot.
• Add in onion and green pepper and sauté until tender, 3-4 minutes.
• Add in garlic and cook for an additional minute.
• Stir in enchilada sauce, black beans, corn, salsa, rice and cilantro.
• Season with salt and pepper to taste.
• Heat oil in a medium pot.
• Add flour and stir for one minute.
• Stir in the seasoning.
• Slowly whisk in stock. Simmer for 10-15 minutes or until thick.
• Season with salt and pepper to taste.

CHICKEN AND RICE ENCHILADAS

Steps:

• Preheat your oven to 350° and place chicken on a foiled lined quarter sheet pan. Drizzle with a little oil and season with salt and pepper. Bake until fully cooked, about 20-25 minutes. Allow to cool slightly before shredding with two forks. Once the chicken has baked, increase your oven temperature to 400°.
• Meanwhile, sauté the onions, bell pepper and jalapeño in 2 teaspoons of olive oil over medium to medium-low. Once softened -- 5 to 8 minutes -- add in garlic and cook for 1 to 2 minutes.
• Toss shredded chicken with rice, sautéed vegetables, cilantro, a few pinches of salt and 1/3 cup of the enchilada sauce. Pour and additional 1/3 cup of the sauce into the bottom of your baking dish.
• Spoon filling mixture onto one side of the tortilla, roll and place seam-side down into the pan. Repeat with remaining filling and tortillas. Pour the remaining enchilada sauce over top of the enchiladas, sprinkle with grated cheddar, cover tightly with foil and bake for 20 to 25 minutes or until the cheese is melted.
• Serve with desired toppings and enjoy!

EASY CHICKEN ENCHILADAS

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.