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Chicken and Rice Enchiladas


Chicken and Rice Enchiladas

Easy chicken enchiladas with cheese and rice recipe that’s an easy dinner for families. Combining rice with chicken mince inside the chicken enchiladas, then topping with Mexican Style cheese makes this a meal the kids will love.

Recipe details
Prep:   10 min
Cook:   25 min
Serves:   4


  1. 1 x 375g jar mild tomato salsa
  2. 2 tbsp olive oil
  3. 500g chicken mince
  4. 1 x 30g sachet taco spice mix
  5. 1 x 250g packet microwave brown rice, cooked
  6. 1 x 400g can black beans, rinsed, drained
  7. 2 spring onions, finely sliced
  8. 1 x 400g packet (10) regular flour tortillas
  9. 1 ⅔ cups (150g) Perfect Italiano™ Perfect Mexican cheese
  10. 1 x 400g can diced tomatoes
  11. 1 avocado, diced
  12. 5 red cherry tomatoes, quartered
  13. 5 yellow grape tomatoes, quartered
  14. Coriander leaves, to serve


Step 1

Preheat oven to 200°C / 180°C fan-forced. Grease a 3 Litre (12 cup capacity) rectangular ovenproof dish. Spread ⅓ cup of the tomato salsa over base of prepared dish

Step 2

Heat oil in a large non-stick fry pan over medium – high heat. Add chicken mince and cook, stirring to break up lumps for 5 minutes or until browned. Add taco spice mix and stir to combine. Add rice, beans, spring onion and 2 tablespoons of remaining salsa. Stir to combine

Step 3

For each enchilada, place a tortilla on a flat work surface. Top with 2 heaped tablespoons of chicken mixture and a tablespoon of Mexican cheese. Roll up to enclose filling and form a log. Place, seam-side down in the prepared dish. Repeat to make 10 enchiladas in total

Step 4

Whisk remaining salsa and diced tomato in a jug. Pour tomato mixture over top of enchiladas and sprinkle with remaining cheese. Bake for 25 minutes or until golden brown. Remove from oven. Stand for 5 minutes


Step 5

Serve chicken and rice enchiladas topped with avocado, tomatoes and coriander leaves

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