Chicken and Rice Enchiladas: Easy Comfort Food for Everyone
A delicious and comforting recipe for Chicken and Rice Enchiladas that everyone will enjoy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese
- 1/2 cup diced onion
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a pan, heat olive oil and sauté onion until translucent.
- In a large bowl, combine shredded chicken, cooked rice, half of the enchilada sauce, sour cream, cumin, salt, and pepper.
- Fill each tortilla with the chicken and rice mixture, roll them up, and place in a baking dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle cheese on top.
- Bake for 20-25 minutes until heated through and cheese is bubbly.
Notes
- For a spicier option, add chopped jalapeños to the filling.
- These enchiladas can be prepared ahead of time and stored in the fridge before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken and Rice Enchiladas