Chicken Enchiladas With Spanish Rice Recipes

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

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.

CHICKEN ENCHILADAS WITH SPANISH RICE

Steps:

• 1. In skillet put first 5 ingredients add half of green chiles an 1 cup of rice. Simmer for 10 min.Fill flour tortillas w/2 tablespoons of chicken mixture and roll up.Place stem side down in baking dish. Save 1 cup of chicken mix.for top.Sprinkle shredded cheese over top of enchiladas.Bake on 350 for 20min. or until cheese is melted.To serve, spoon spanish rice in center of plate,put enchiladas on top of rice. Hope you enjoy it as much as my family an friends do.

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.

BEEF 'N' RICE ENCHILADAS

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.

SPANISH RICE ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.

PAULA'S BEST CHICKEN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350°.
• Spray a 3 1/2 quart baking dish with nonstick cooking spray.
• In a medium saucepan, melt butter over medium heat.
• Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
• Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
• Bring to a boil over med-high heat.
• Decrease heat, and simmer 15 minutes or until rice is tender.
• Spoon rice mixture into a large bowl.
• Add cream cheese to rice mixture, stirring until cheese melts.
• Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
• Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
• Top with 1/3 of chicken mixture.
• In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
• Sprinkle 1/3 of cheese mixture over chicken mixture.
• Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
• Pour enchilada sauce evenly over casserole.
• Bake for 30-45 minutes or until hot and bubbly.
• Garnish with chopped fresh cilantro.

SPANISH RICE

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion and red pepper and cook until slightly soft, 2-3 minutes.
• Add garlic and continue cooking 1-2 minutes or until garlic is fragrant and the vegetables are soft.
• Add rice and cook until golden brown, stirring frequently about 6-8 minutes.
• Stir in broth, tomato sauce, and seasonings.
• Bring the mixture to a boil over high heat, reduce to low heat, and cover with a lid and cook until all the liquid is absorbed, about 8-10 minutes, stirring often.
• Remove the rice from the heat and fluff the rice with a fork.
• Season with salt and pepper and serve with green onions or cilantro, both optional. Serve.