Chicken and Rice Enchiladas

This recipe makes a little extra filling that makes great stir-fried rice.

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  • Servings: 4

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  • 1 (12-ounce) jar salsa
  • 1 cup long grain rice
  • 1 pinch saffron
  • 2 cups water
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion
  • 2 garlic cloves, finely chopped
  • 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
  • 8 (7-inch) flour tortillas
  • 1 cup shredded Mexican blend cheese

How to make this recipe

  1. In a blender, puree the salsa and reserve.

  2. In a small heavy saucepan, bring the rice, saffron, water, and 1/2 teaspoon salt to a boil. Reduce the heat to low and cover. Cook the rice until the water is absorbed, about 20 minutes. Fluff the rice with a fork and let stand 5 minutes.

  3. In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the chicken and cook until the chicken is cooked, about 5 minutes. Stir in the rice until combined. Season the filling with salt and pepper to taste.

  4. Preheat the oven to 350°F. Divide the filling between the tortillas. (Reserve the remaining filling for another use.) Roll each tortilla into a cylinder and place, side-by-side in a baking dish. Pour the salsa over the tortillas and sprinkle with the cheese.

  5. Bake the enchiladas until the filling is hot and the cheese is melted, about 15 minutes. Serve.

Contributed By Photo © Ian Knauer Published February 2014

1043401 recipes/chicken-and-rice-enchiladas 2015-11-23T21:55:30+00:00 Ian Knauer 4|mexican|weeknight-dinner|web-exclusive february-2014 recipes,chicken-and-rice-enchiladas 1043401

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