Chicken And Rice Enchiladas

Made in a pinch

Our Chicken and Rice Enchiladas are one of those extremely EASY dishes that no one will walk away from the table hungry. This recipe will become a regular in your menu planning line-up.

MADE IN A PINCH

– chicken breast, cooked and shredded – spanish rice, prepared – tortillas – enchilada sauce – can green chilis, diced – shredded cheese, your choice – dry onion, minced – dry cilantro – cumin – garlic powder – butter

Ingredients

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1. Preheat oven to 400 degrees.

PREHEAT THE OVEN

2. In a large skillet on medium heat, stir together the butter, chicken, green chilis, dry onion, dry cilantro, cumin, and garlic powder until warm.

MAKE THE FILLING

3. Stir in the cooked Spanish rice until well combined.

STIR IN THE RICE

4. Spray a 13x9 pan with nonstick spray.

PREP THE PAN

5. Pour enchilada sauce into a shallow dish and coat one side of a tortilla with sauce.

POUR THE SAUCE

6. Place tortilla sauce side down in the pan.

PLACE THE TORTILLAS 

7. Fill with approximately 2 - 3 tablespoons of filling.

FILL

8. Sprinkle on cheese.

SPRINKLE CHEESE

9. Roll enchilada leaving the seam side down.

ROLL THE ENCHILADAS

10. Repeat this process until the pan is full and all tortillas and filling have been used.

REPEAT

11. Pour the remaining sauce over the top and sprinkle on the remaining cheese.

POUR THE SAUCE

12. Bake for 15 - 20 minutes or until bubbly and hot.

BAKE

13. Let rest for about 5 minutes.

REST & SERVE

Visit Made in A Pinch for more notes and tips for making the BEST Air Fryer Air Fryer BBQ Chicken Wings!

Enjoy!

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