Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken and rice enchiladas. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken and rice enchiladas is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Chicken and rice enchiladas is something that I’ve loved my entire life.

Bring to a boil over medium-high heat. Chicken and Rice Enchiladas couldn't be any easier. In this recipe you toss cooked, shredded chicken with leftover rice, sautéed peppers, onions and garlic with homemade enchilada sauce.

To get started with this particular recipe, we have to prepare a few components. You can have chicken and rice enchiladas using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken and rice enchiladas:

1. Take 1/2 cup Fiesta Blend Cheese
2. Get 1/2 cup mozzarella cheese
3. Get 3 Cooked Chicken Breasts
4. Make ready 3 Warmed Tortilla Shells
5. Make ready 2 packages Kronn Creamy Chicken Flavored Rice and Pasta Blend

Repeat procedure with remaining tortillas and chicken mixture. Of course you cannot have chicken enchiladas without the actual chicken. After you took out your frustrations on that chicken and shredded it, smother it in some enchilada sauce. Now I buy my sauce, but if you prefer to make your own, feel free.

Instructions to make Chicken and rice enchiladas:

1. First cook the chicken breasts all the way through. (For flavorful and moist chicken I would recommend using my chicken seasoning mix and cooking with the lid on). Once cooked either chop or shred the chicken with the food processor until its to the texture you like. Return chopped chicken back to a warm pan and set aside.
2. Start the Kronn rice packets. Follow the instructions on the back.
3. While your rice is cooking add 1/2 cup of both cheeses into the chicken. Turn the chicken to light heat and mix until the cheese is melted.
4. Once both the chicken and rice have finished cooking, warm three or four tortilla shells in the microwave between two damped cloths to help when folding your enchiladas and keep them from cracking. Put however much you would like of both mixtures (rice and chicken) in the tortillas and wrap them up placing them in a 9x13 casserole dish. Once all are wrapped up and tucked away top them off with however much extra cheese you would like (you can never have too much cheese) and broil until the cheese is brown and melted. Then just serve with a dollop of sour cream on top and enjoy.

Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Reduce heat; simmer, uncovered, until heated through. Fold sides over filling and roll up. Spoon remaining rice mixture along sides of dish.

So that’s going to wrap it up with this special food chicken and rice enchiladas recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!