CHICKEN AND RICE ENCHILADAS RECIPES
CHICKEN AND RICE ENCHILADAS RECIPE - IAN KNAUER | FOOD & WINE
This recipe makes a little extra filling that makes great stir-fried rice. Slideshow: More Mexican Recipes
Provided by Ian Knauer
Categories Chicken
Total Time 1 hours 0 minutes
Yield 4
Number Of Ingredients 12
Steps:
- In a blender, puree the salsa and reserve.
- 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.
- 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.
- 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.
- Bake the enchiladas until the filling is hot and the cheese is melted, about 15 minutes. Serve.
RICE & CHICKEN ENCHILADAS RECIPE - MEXICAN RECIPES - OLD ...
This Mexican recipe is quick, easy to make & perfect for a meal when you’re low on time. So tuck in to a classic Spicy Rice & Chicken Enchilada in a flash with a simple to make recipe. Made with succulent strips of spiced chicken, sautéed onions and peppers with sweetcorn and mature cheddar cheese, all wrapped in a toasty warm tortilla. Perfect as a lunch or dinner and best enjoyed with family or close friends.
Categories Lunch & Dinner Chicken Enchiladas
Total Time 40 minutes
Yield 4 Servings
Number Of Ingredients 11
Steps:
- To get started, preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4 and lightly grease a large ovenproof dish.
- Heat up the oil in a large pan and stir-fry the chicken and onion over a medium heat for 3-4 minutes, until the chicken is lightly browned. Stir in the rice and cook for 2-3 minutes.
- Mix together the Original Enchilada Spice Mix with both sachets of the Tomato Sauce and 150 ml hot water.
- Now throw in the peppers and sweetcorn and cover it up again to simmer for another 5 minutes. Once the chicken is tender and most of the mixture is absorbed, stir in half of the cheese and the fresh coriander.
- Warm up the Soft Corn Tortillas, following the instructions on the pack.
- Grab a tortilla and spoon over some of the rice and cheese mix in the centre. Roll it up and place the folded side down in an ovenproof dish. Repeat until you’re out of tortillas, and then smother them all in the leftover cheese sauce.
- Bake for 10 minutes until golden and bubbling.
- Let everyone help themselves to a couple of rice and chicken enchiladas and eat with a fresh green salad, scattered with the rest of the grated cheese for a real Mexican feast.
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BLACK BEAN AND RICE ENCHILADAS RECIPE: HOW TO MAKE IT
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 279 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 279 calories per serving
- Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.
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BEEF 'N' RICE ENCHILADAS RECIPE: HOW TO MAKE IT
With a toddler in the house, I look for foods that are a snap to make. Loaded with beef, cheese and a flavorful rice mix, these enchiladas come together without a fuss. But they’re so good that guests think I spent hours in the kitchen. —Jennifer Smith, Colona, Illinois
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 415 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 415 calories per serving
- Preheat oven to 350°. Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble meat; 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 until the cheese is melted, 20-25 minutes.
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BLACK BEAN AND RICE ENCHILADAS RECIPE | ALLRECIPES
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 5 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 322.1 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 5 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 322.1 calories per serving
- Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
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EASY CHICKEN ENCHILADA RICE RECIPE | ALLRECIPES
Jul 29, 2016 · Instructions Checklist. Step 1. Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes. Advertisement. Step 2. Stir in Knorr® Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato.
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CHICKEN AND RICE ENCHILADAS - PAULA DEEN MAGAZINE
Oct 29, 2016 · Add rice mix, reserving seasoning packet, and cook, stirring constantly, for 2 minutes or until rice is lightly browned. Stir in 2 cups water, diced tomatoes, onion, and reserved seasoning packet. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 15 minutes or until rice is tender. Spoon rice mixture into a large bowl.
From pauladeenmagazine.com
From pauladeenmagazine.com
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CHICKEN AND RICE ENCHILADAS RECIPE | MYFOODBOOK
Add rice, beans, spring onion and 2 tablespoons of remaining salsa. Stir to combine; For each enchilada, place a tortilla on a flat work surface. Top with 2 heaped tablespoons of chicken mixture and a tablespoon of Mexican Style cheese. Roll up to enclose filling and form a log. Place, seam-side down in prepared dish. Repeat to make 10 ...
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CHICKEN AND RICE ENCHILADAS - SIMPLY SCRATCH
Mar 02, 2017 · Toss shredded chicken with rice, sautéed vegetables, cilantro, a few pinches of salt and 1/3 cup of the enchilada sauce. Pour and additional 1/3 cup of the sauce into the bottom of your baking dish. Spoon filling mixture onto one side of the tortilla, roll and place seam-side down into the pan. Repeat with remaining filling and tortillas.
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CHICKEN AND RICE ENCHILADAS - RECIPE | COOKS.COM
Sep 27, 2017 · Combine rice, chicken and half of sauce mixture in large mixing bowl; set aside. Dip tortillas in 1/4 inch hot oil just until softened, a few seconds on each side. Drain on paper towels. Spoon a heaped 1/4 of rice mixture in center of each tortilla; roll up tortilla and place seam-side down in greased shallow 3 quart baking dish.
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CHICKEN AND RICE ENCHILADAS - RECIPE | COOKS.COM
Sep 27, 2017 · Combine rice, chicken and half of sauce mixture in large mixing bowl; set aside. Dip tortillas in 1/4 inch hot oil just until softened, a few seconds on each side. Drain on paper towels. Spoon a heaped 1/4 of rice mixture in center of each tortilla; roll up tortilla and place seam-side down in greased shallow 3 quart baking dish.
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