Chicken And Rice Enchiladas
Creamy chicken and rice enchiladas feature tender chicken, flavorful green chillies, and melted Cheddar cheese layered with crunchy Doritos, perfect for a hearty Mexican-inspired meal.
Ingredients
- 1 large onion, chopped ⓘ
- 1 stick butter ⓘ
- 1 1/2 cups chicken broth ⓘ
- 2 cans cream of chicken soup ⓘ
- 2 cups cooked rice ⓘ
- 2 tablespoons chili powder or 1 (4 oz.) can green chillies ⓘ
- 2 or 3 cooked chicken breasts
- 1 package taco flavored Doritos ⓘ
- 1 small jar pimentos ⓘ
- 1 pound grated Cheddar cheese ⓘ
Instructions
- Chop cooked chicken and onions, then cook them in butter.
- Add cream of chicken soup, chicken broth, chili powder or green chillies, pimentos, and cooked rice. Simmer and mix well for 5 minutes.
- Butter a 9 x 13-inch glass baking pan.
- Line the bottom of the pan with half of the Doritos.
- Alternate layers of the chicken mixture and grated Cheddar cheese over the Doritos.
- Top the final layer with additional cheese.
- Bake at 350°F (175°C) for 30 minutes until cheese is bubbly and golden.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using hot chili powder instead of mild. If you're short on time, rotisserie chicken makes a great substitute for cooked chicken breasts. Feel free to swap the Cheddar cheese with Monterey Jack for a creamier texture. You can also use leftover rice from other meals to save time, making this a wonderful way to utilize leftovers.
Serving Suggestions
Serve these Chicken and Rice Enchiladas with a side of refried beans or a fresh green salad to balance the richness. A dollop of sour cream and a sprinkle of fresh cilantro on top can enhance the flavors. This dish pairs beautifully with Mexican recipes that feature zesty flavors, such as a refreshing Zesty Mango Sauce (Low-Fat).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Rice Enchiladas contains roughly 1279 calories, with 31g protein, 42g carbohydrates, and 111g fat. It is an excellent source of protein (61% of the Daily Value), calcium (53% of the Daily Value), and vitamin A (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1565mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese in this recipe?
Yes, you can substitute Cheddar cheese with other types like Monterey Jack or Pepper Jack for a different flavor profile. Each cheese will melt differently, so choose one based on your preference for creaminess or sharpness in taste.
Is it possible to make this dish vegetarian?
Absolutely! You can replace the chicken with cooked black beans or sautéed vegetables like bell peppers and zucchini. Additionally, use vegetable broth instead of chicken broth and ensure your cream of chicken soup is a vegetarian version or substitute with cream of mushroom soup.
How can I make the enchiladas spicier?
To add more heat, consider increasing the amount of chili powder or adding diced jalapeños to the chicken mixture. You could also drizzle some hot sauce over the top before serving for an extra kick. Adjust the spice level to your taste preference for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).