Chicken and Rice Enchiladas are a comforting, filling dish—perfect for using leftover rice and cooked chicken while delivering bold, satisfying flavors.
🌯 Ingredients
For the filling:
- 2 cups cooked chicken (shredded)
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- ½ cup sour cream (optional, for creaminess)
- 1 small onion (finely chopped)
- 1 tsp garlic (minced)
- 1 tsp cumin
- 1 tsp chili powder
- Salt & pepper to taste
For assembly:
- 6–8 tortillas (flour or corn)
- 1½–2 cups enchilada sauce (store-bought or homemade)
- Extra cheese for topping
👩🍳 Instructions
1. Prepare the filling
In a pan, sauté onion and garlic until soft.
Add shredded chicken, rice, cumin, chili powder, salt, and pepper.
Mix in sour cream and a handful of cheese for a creamy, cohesive filling.
2. Assemble enchiladas
- Spread a little enchilada sauce on the bottom of a baking dish
- Spoon filling onto each tortilla
- Roll them up tightly and place seam-side down
3. Add sauce & cheese
Pour remaining enchilada sauce over the rolls and sprinkle generously with cheese.
4. Bake
Bake at 180°C (350°F) for 20–25 minutes until bubbly and golden on top.
🌶️ Serving Ideas
- Top with fresh cilantro, green onions, or jalapeños
- Serve with guacamole or a simple salad
- Add a squeeze of lime for brightness
💡 Tips
- Rotisserie chicken saves time
- Use brown rice for extra fiber
- Add black beans or corn for more texture and nutrition
- Let them rest 5 minutes before serving so they hold together better
🔄 Easy Variations
- Spicy version: add chopped jalapeños or hot sauce
- Creamy green enchiladas: swap red sauce for green salsa + cream
- Healthy twist: use whole wheat tortillas and low-fat cheese
If you want, I can turn this into a one-pan version, a meal prep plan, or a high-protein macro breakdown for fitness goals.