I like easy meals. I love easy meals that taste good. Several years ago I made these chicken enchiladas, and I loved them! It was easily made with a chicken-flavored rice mix, some leftover chicken, and a can of enchilada sauce. We ate it with gusto, and the leftovers made terrific lunches.
After a few years, however, I became more leery of using boxed mixes and store-bought ingredients so often. Once I figured out that I could make my own homemade enchilada sauce and simply cook the rice with chicken stock, these enchiladas turned from an easy meal to an easy meal I could feel good about feeding my family. It is also much easier to accommodate tastes–particularly those of children!–when you are making it all yourself. The recipe is written at its most mild (how I often make it for my children), but I have a list of optional mix-ins to add as you wish.
These enchiladas will be tasty even if you use store-bought ingredients, but I invite you to try making the enchilada sauce yourself! It makes all the difference in the world. Let us know how it goes in the comments!
What you need:
- 6-8 flour tortillas (store-bought or homemade)
- 1 lb. chicken (weighed without bones), cooked and shredded
- 2 c. cooked rice*
- 1 c. shredded cheddar cheese, divided
- 1/2 c. salsa
- 1 1/4 c. enchilada sauce (store-bought or homemade)
- Optional mix-ins: 1 T. taco seasoning (should be added when cooking the chicken), 1 c. black beans, 1/4 c. seeded and diced jalapeño peppers, avocado, hot sauce, other ingredients you love for enchiladas or burritos, could also substitute pepperjack cheese for some or all of the cheddar!
*If using jasmine rice (my preference), use 1 c. rice, 1 c. chicken stock or broth, and 1/2 c. water. If using regular long-grain rice, use 1 c. rice, 1 1/2 c. chicken stock or broth, and 1/2 c. water.
- 13 x 9 inch baking dish
- Mixing bowl
Time: 30-45 minutes prep, 25 minutes baking
Freezeable: Yes. Freeze wrapped enchiladas in a well-sealed container without the enchilada sauce. Defrost and top with enchilada sauce, then bake.
Multiplying the recipe: You could double the recipe and fill two 13 x 9 inch dishes. Rotate the pans for the last 10 minutes of baking.
Preheat oven to 350F. Grease a 13 x 9 inch baking dish. Prepare rice. If your chicken is not already cooked, a quick and easy way is to put it in a steamer pot for about 15-20 minutes. Once cooked, shred the chicken with two forks.
Mix shredded chicken, prepared rice, 1/2 c. cheese, and 1/2 c. salsa in a large mixing bowl. Fill each tortilla with the mixture, roll tortilla as tightly as possible and place seam-side down in baking dish. Drizzle enchilada sauce on top of prepared tortillas. Bake for 15 minutes. Sprinkle remaining 1/2 c. cheese on top of enchiladas and bake another 10 minutes.
Serve with sour cream and salsa.