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Chicken, rice, and cheese enchiladas are delicious and using this recipe, quite simple! For this particular recipe, you put cooked and shredded chicken with rice, sautéed peppers, onions, and garlic, then cover it with a scrumptious homemade enchilada sauce. This yumminess is rolled into fresh flour tortillas, covered in homemade enchilada sauce, and topped with grated cheddar cheese for a tasty enchilada experience. Keep in mind that it is best served with garnishes, including sour cream, green onions, and hot sauce.

These enchiladas are simple and delectable. The homemade enchilada sauce is mild, so kids will love it! When you use Rotisserie Chicken and Minute Rice, you can serve this meal to your family or guests in under half an hour!

Prepare to have the best chicken, rice, and cheese enchiladas ever!

Upon posting a 15-minute enchilada sauce, there is only one thing left to do – make enchiladas!

I typically do stir-fry dishes for weekday dinners, especially when Pat and I are busy passing ships. It is about 4 out of 5 days that we tend to pass each other out on the road. While he is on his way home from work, I am going the opposite direction and chauffeuring Haileigh or Malloree to either a sports practice or a social event.

Because of this, I have been making a ton of these delicious enchiladas. I have made different types, including chicken and beans and beef and cheese. However, I must say, nothing has been quite as popular as these chicken and rice enchiladas. Essentially, it is perfectly cooked chicken and mouthwatering Spanish rice tucked into fresh tortillas, all covered in a flavorful sauce and rich cheddar cheese. Just know that it really doesn’t get much better than this, folks!

You can definitely make these ahead of time for a convenient and wonderful meal. Personally, I usually make some of these when I have extra time in the day, then reheat them later as my family comes home at various times. In fact, they are great reheated, and they do not lose their flavor one bit. They are simple to make and create a satisfying lunch or dinner!

The Perfect Family Meal

Finally, a meal that everyone in the household will like and eat! It is the best feeling when you strike a homerun, and this recipe will definitely give you that win. They are easy to make and do not have any uncommon ingredients or anything that your kid will refuse to eat. In fact, you probably already have everything you need right in your pantry (which is another GREAT feeling)!

Now, for the kicker . . . you can have all this done in less than half an hour! This meal is like my secret weapon for dinner nights when I am hard-pressed for time.

How to Make These Enchiladas Ahead of Time

One of the best things about this recipe is it can be made ahead of time. Simply follow the instructions and make the enchiladas but leave the enchilada sauce off. You can keep these in your refrigerator for up to 2 days. When you are ready to bake these, go ahead and add your enchilada sauce and cheese.

This specific recipe will create two 9×13” pans of delectable enchiladas. I usually serve one and then put the other in a disposable aluminum pan before freezing it for a later date.

How to Freeze Your Enchiladas

If you want to freeze your enchiladas, go ahead and prepare them (stop when you reach the part where you bake them). Then, use two layers of aluminum foil to cover the enchiladas securely before putting them in the freezer. These enchiladas will last up to 3 months in the freezer. When you are ready to make them, take out the frozen enchiladas and bake them at 350 degrees for approximately 1 ½ hours while they are covered in foil. Take off the foil, then proceed to bake them another 30 minutes, or until they are plenty bubbly and hot.

Note: This recipe makes about 10 servings of enchiladas.

List of Ingredients:

You will need the following: 2 cups chicken breast, cooked and shredded 

You will need the following: 2 cups Spanish rice, prepared 

You will need the following: 1 package (10 count) tortillas 

You will need the following: 1 can enchilada sauce, your choice

You will need the following: 1 (4 oz.) can green chilis, diced 

You will need the following: 2 cups cheese, your choice, shredded (I use Monterey Jack) 

You will need the following: 1 tablespoon dry onion, minced 

You will need the following: 1 tablespoon dry cilantro

You will need the following: 1 tablespoon cumin 

You will need the following: 1 tablespoon garlic powder 

You will need the following: 1 tablespoon of butter

Instructions for Preparation:

FIRST STEP:

Proceed to preheat your oven to a total of 400 degrees 

Take a large skillet and use a medium heat setting while stirring and combining the following ingredients until everything is warm: butter, chicken, green chilis, dry onion, dry cilantro, cumin, and garlic powder

SECOND STEP:

Go ahead and stir in the cooked Spanish rice until it is well-combined 

Proceed to spray a 13×9 pan with non-stick spray for the best results

THIRD STEP:

Go ahead and pour the enchilada sauce in a shallow dish and proceed to coat one side of a tortilla with the sauce 

Proceed to place the tortilla sauce-side down in the pan

FOURTH STEP:

Go ahead and take time to fill it with about 2-3 tablespoons of filling 

Take some cheese and sprinkle it on top

FIFTH STEP:

Take the enchilada and roll it while leaving the seam side down 

Go ahead and repeat this process until the pan is full and all tortillas and filling have been used and nothing remains

SIXTH STEP:

If there is any sauce left, pour it over the top and sprinkle on any remaining cheese 

Go ahead and proceed to bake for 15-20 minutes or until everything is bubbly and hot 

SEVENTH STEP:

Let your delicious enchiladas rest for approximately 5 minutes, serve to your family or friends, and enjoy!

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