CHICKEN AND RICE ENCHILADAS RECIPE RECIPES

CHICKEN AND RICE ENCHILADAS RECIPE | MYRECIPES

Chicken and Rice Enchiladas Recipe | MyRecipes image

Enjoy chicken, vegetables, and rice all rolled up in a soft flour tortilla.

Provided by MyRecipes

Total Time 59 minutes

Prep Time 20 minutes

Cook Time 34 minutes

Yield 6 servings (serving size 1 enchilada and 1 tablespoon sour cream)

Number Of Ingredients 17

Ingredients

1 (14-ounce) bag boil-in-bag brown rice (such as Success)
2 teaspoons olive oil
Cooking spray
1?½ cups thinly sliced mushrooms
½ cup diced onion
1 (10-ounce) can enchilada sauce
½ cup tomato juice
1?½ cups chopped cooked chicken
3 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons grated Parmesan cheese
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon salt
6 (8-inch) 97%-fat-free flour tortillas (such as Mission)
½ cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
6 tablespoons low-fat sour cream

Steps:

Preheat oven to 375°.
Cook rice according to package directions, omitting salt and fat.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion; sauté 5 minutes or until tender. Combine enchilada sauce, tomato juice, and mushroom mixture. Spoon 1/4 cup mushroom mixture over bottom of an 11 x 7-inch baking dish coated with cooking spray.
Combine rice, chicken, and next 6 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture in center of 1 tortilla; roll tightly and place, seam side down, in baking dish. Repeat procedure with remaining tortillas and chicken mixture.
Spoon remaining mushroom mixture over top of enchiladas. Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Cheddar cheese. Bake an additional 4 minutes or until cheese melts. Let stand 5 minutes. Top each enchilada with 1 tablespoon sour cream.

Nutrition Facts : Calories 293 calories, CarbohydrateContent 31.2 g, CholesterolContent 46 mg, FatContent 12.4 g, FiberContent 2.8 g, ProteinContent 16 g, SaturatedFatContent 5.9 g, SodiumContent 512 mg

EASY CHICKEN ENCHILADA RICE RECIPE | ALLRECIPES

Easy Chicken Enchilada Rice Recipe | Allrecipes image

We always love digging into a pan of enchiladas but have not always had time to make them. So we took all the things we love about enchiladas to make a quick and easy meal that is sure to cure the craving.

Provided by Cookingnut

Categories Trusted Brands: Recipes and Tips Knorr®

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, diced
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
1?¼ cups water
½ (19 ounce) can enchilada sauce
½ cup sweet corn
½ cup reduced-sodium black beans, rinsed and drained
1 large tomato, seeded and chopped
2 tablespoons chopped fresh cilantro
½ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 452.9 calories, CarbohydrateContent 43.9 g, CholesterolContent 80.7 mg, FatContent 11.7 g, FiberContent 4.5 g, ProteinContent 36.6 g, SaturatedFatContent 4.1 g, SodiumContent 791.5 mg, SugarContent 2.5 g

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