Craving a comforting, flavorful meal that's both satisfying and surprisingly easy to make? Look no further than this Chicken Enchilada and Rice recipe! This delicious dish combines the richness of chicken enchiladas with the simplicity of fluffy rice, creating a complete and unforgettable meal perfect for busy weeknights or a relaxed weekend dinner. Get ready to impress your family and friends with this homemade cooking masterpiece! It's one of those best recipes that's surprisingly quick to prepare, making it a go-to for quick dinner ideas.
Ingredients:
For the Chicken Enchiladas:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 corn tortillas
- Optional: ½ cup chopped cilantro for garnish
For the Rice:
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
Get started with the Chicken Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded chicken, diced tomatoes and green chilies, and enchilada sauce to the skillet. Simmer for 5-7 minutes, allowing the flavors to meld.
Prepare the Enchiladas:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Fill each corn tortilla with about ¼ cup of the chicken mixture. Roll up tightly and place seam-down in the prepared baking dish.
- Pour any remaining chicken mixture over the enchiladas.
- Sprinkle generously with both cheddar and Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If you prefer a crispier topping, broil for the last 2-3 minutes, watching carefully to prevent burning.
Cook the Fluffy Rice:
- While the enchiladas are baking, prepare the rice. Heat olive oil in a medium saucepan over medium heat.
- Add the rice and toast for 1-2 minutes, stirring constantly, until lightly golden.
- Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
Serve and Enjoy!
Garnish the enchiladas with fresh cilantro, if desired. Serve immediately alongside the fluffy rice for a complete and delicious meal. This easy recipe is a healthy meal option packed with flavor!
Cooking Tips and Variations:
- Spice it up: Add a pinch of chili powder or cayenne pepper to the chicken mixture for extra heat.
- Vegetarian option: Substitute the chicken with 1 (15 ounce) can of black beans, drained and rinsed.
- Different cheese: Experiment with other cheeses, such as pepper jack or queso fresco.
- Make it ahead: The chicken filling can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 40-45g
This Chicken Enchilada and Rice recipe is a fantastic example of delicious dishes that are both easy and satisfying. It's a great addition to your repertoire of healthy meals and quick dinner ideas, perfect for weeknight dinners or special occasions. Enjoy!