Chicken and Rice Enchiladas

make-ahead meals chicken-and-rice-enchiladas

This delicious Chicken and Rice Enchiladas dish is great for crowds. Instead of rolling your enchiladas, layer them. Tear the tortillas into bite-size pieces, and add a layer of them to the bottom of the baking dish. Cover with chicken mixture, and top with cheese. Continue layering until you have reached the top of the dish.

Chicken and Rice Enchiladas
Makes 2 (8- to 10-serving) casseroles
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  1. 2 (10-ounce) cans red enchilada sauce, divided
  2. 2 tablespoons butter
  3. 1 (6.8-ounce) box Spanish rice and vermicelli mix
  4. 2 cups water
  5. 1 (10-ounce) can diced tomatoes and green chiles
  6. 1 onion, chopped
  7. 1 (8-ounce) package cream cheese, softened
  8. 4 cups chopped cooked chicken
  9. 1 (8-ounce) package shredded Colby Jack cheese
  10. 1 cup sour cream
  11. 1 tablespoon ground cumin
  12. 1 tablespoon chili powder
  13. 20 (6-inch) flour tortillas
  14. 1 (8-ounce) package shredded Monterey Jack cheese with peppers
  15. Garnish: fresh cilantro leaves
  16. Tortilla chips
  17. Salsa
  1. Line 2 (3 1/2-quart) baking dishes with aluminum foil, letting foil extend over sides of pans; spray foil with nonstick cooking spray. Spread about 2 tablespoons enchilada sauce in bottom of each pan.
  2. In a medium saucepan, melt butter over medium heat. 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.
  3. Spoon rice mixture into a large bowl. Add cream cheese, stirring until cheese is melted. Add chicken and next 4 ingredients, stirring until combined.
  4. Spoon 1/2 cup chicken mixture onto each tortilla, and roll up tightly. Place seam side down in prepared pans. Pour remaining enchilada sauce over tortillas; top with Monterey Jack cheese. Cover casseroles with foil, and freeze. Once frozen, using foil as handles, remove casseroles from dishes, and wrap each tightly in foil and then in plastic wrap. Freeze up to 1 month.
  5. To bake, remove plastic wrap, and return foil-wrapped casserole to baking dish. Let casserole thaw overnight in refrigerator. Preheat oven to 350°. Bake covered for 45 minutes. Uncover, and bake until hot and bubbly. Garnish with cilantro, if desired. Serve with chips and salsa.
Paula Deen Magazine