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Cheesy Chicken & Rice Enchiladas

Cheesy Chicken & Rice Enchiladas

A friend of ours first brought us these enchiladas several years ago after my mom had a new baby. They were an instant favorite and have continued to be a go-to recipe. The rice makes them pretty filling while stretching the meat (meat can get pretty expensive when feeding a lot of mouths!). I was over at the “big house” (my parents house) the other day with the boys and made these for everyone to help out my mom since my she was coming back around supper time from the dentist with a group of the littles. This is also a great recipe for when you’ve got leftover rice in the fridge. 🙂

 

makes two 9×13″ pans or one industrial pan

 

20 flour tortillas

 

Filling:

5 C. cooked rice (2 1/2 C. dry)

1 C. sour cream

2 C. shredded cheddar cheese

1 can green chilies

2 cans cream of chicken

2 cups chicken, cooked, shredded

2 t. salt

2 t. pepper

2 t. onion powder

 

Sauce topping:

2 cans cream of chicken

1 can green chilies

2 C. shredded cheese

1 can evaporated milk

Cook rice and chicken. Grease pans. Mix filling ingredients together. Fill tortillas with filling mixture, roll and place in greased pans. Mix sauce topping ingredients together and pour over top of the rolled, filled tortillas. Cover and bake at 375 degrees for 45 min.

 

 

 

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.

12 Comments

  1. Regina Shea

    We love enchiladas at our home. I confess I do my enchiladas the lazy way. I just put seasoned chicken in tortillas and pour a big can of green enchilada sauce over it. Then cover with cheese. Yours is more filling so I will need to try your recipe. Thank you for posting. Have a blessed day in the Lord.

    Reply
    • Rachel Donaldson

      I made this recipe last week. So yummy! Thank you for sharing. I look forward to new recipes each week : )

      Reply
  2. Lois

    Your recipes looks so good l have some them just now looking for more Love your shows too. Oh l live in Canada (BC) in s place called Surrey l am about 30minutes from the US broader which is called Peace Ach not far from Bellingham Washington

    Reply
  3. Christy

    Thank you for the recipe. Kids have asked for an enchilada dish for a couple of weeks. We will try this one!!

    Reply
  4. Emma

    You could half the amount of soup and it would still be tasty!

    Reply
  5. CJOHN

    Sounds so good! Thanks for sharing.

    Reply
  6. Randa

    Can’t wait to try!

    Reply
  7. Pam

    My chicken and rice enchilada recipe is almost identical to yours, except instead of cream of chicken soup, we use red enchilada sauce and Mexican or Spanish rice (you can get pre mixed bags of Knorr or store brand for $1 or less per bag) and we top with black olives and scallions (green onion). you can even use canned chicken in a pinch, though it isn’t AS good IMO, but it is still a crowd pleaser.

    A good cheap way to make chicken go further is to buy a whole cut up bone in skin on chicken, boil it for 20ish minutes depending on the size of the parts maybe more maybe less, just boil until it is done. Wait for it to cool off some, removed the skin and toss it (it’s GROSS at this point) if I want to make a stock I will par boil the chicken a little to get the scummy bits off 1st. Anyway… shred the chicken and I usually have enough for 3 meals for my family of 4 (my kids are 18 & 20). This week I made chicken and noodles (homemade noodles) w/ mashed potatoes (YUMM), I made chicken and rice, that my kids have loved since they were little, and tonight I’m making chicken enchiladas with the rest of it. This is 3 meals for 3 adults (my daughter is away at college) for $6 worth of meat AND I used some of that shredded chicken for a chicken salad sandwich for my lunch today. All total with all the foods I’ve used for 3 full meals (with leftovers) for 3 adults and 4 lunches for 1 adult, for less than $20 worth of food.

    Feel free to email me (I think you can see my email address when I sign in) if you’d like some of my recipes, I’ve been given several of these from church mom friends over the years so I’m always happy to pass them on to other moms.

    Reply
  8. Susie

    Thanks Jill For sharing this recipe, looking at all the ingredients ,you can just imagine the great taste….was wondering aprox. how much filling you put in each tortilla, 1-2 tlbs. or a bit more ?…. can’t wait to make these, and would be an excellent dish to fix for many different occasions of others needs .

    Reply
    • Derick & Jill

      Maybe about 3T? Idk, I kinda eye it…sometimes they end up having slightly different amounts in each one. lol I should’ve paid more attention when I was making them the last time. 😉

      Reply
  9. Michelle

    Also try a can of cream of mushroom soup with cream of chicken in the green enchiladas sauce. It comes out really delishes.

    Reply
  10. Jennifer Mason

    This is a great recipe..for added flavor, to stretch it more and to make it even more filling …I add a few tablespoons of cream cheese and some black, pinto or white beans to the filling also.

    Reply

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