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Chicken And Rice Enchiladas

Our Chicken and Rice Enchiladas are one of those extremely EASY dishes that no one will walk away from the table hungry. This recipe will become a regular in your menu planning line-up.

If I had to choose one type of food to eat every day for the rest of my life, without a doubt it would be almost any Mexican dish (including chips and salsa, of course). 😂

That’s why, when we needed a quick weeknight meal I could whip up in a flash, I came up with this one!

I love how easy it is to put together and the fact that I can double the recipe and put one in my freezer for another time was a HUGE bonus.

It also appealed to me because I could either stick with the original recipe or I could, in essence, ‘make it my own’ based on my and my family’s taste.

I like to add in a few extras like mixing in some corn and onions and also topping it with a few jalapenos.

Give it a whirl, add your spin on it and I am certain you will love it as much as I do.

If you want more Mexican-inspired recipes, try my Baked Rolled Tacos, Air Fryer Indian Tacos, or Mexican Stuffed Shells.

Ingredients Needed For Chicken and Rice Enchiladas Recipe

Here’s what you’ll need for this recipe:

  • Chicken Breast – cooked and shredded
  • Spanish Rice – prepared
  • Flour Tortillas – 10-count package
  • Enchilada Sauce – mild, medium, or hot
  • Green Chiles – diced
  • Shredded Cheese – Monterey Jack, Cheddar, Mexi-Blend, Mozzarella
  • Dry Onion – minced
  • Dry Cilantro
  • Cumin
  • Garlic Powder
  • Butter

How To Make Chicken And Rice Enchiladas

Follow these simple steps, and you’ll have an awesome dinner in (almost) no time!

Step 1

Begin by preheating the oven to 400 degrees.

Step 2

Stir together butter, Chicken, green chiles, dry onion, dry cilantro, cumin, and garlic powder. Heat in a large skillet on medium until warm and incorporated.

Step 3

Add the cooked Spanish Rice into the butter and chicken mixture until well combined.

Step 4

Prepare a 9 x 13 pan with non-stick cooking spray.

Step 5

Pour some of the enchilada sauce into a shallow dish. Place one of the tortillas in the sauce and coat one side of the tortilla in the sauce.

Step 6

Place the tortilla sauce side down in the prepared baking dish. Add about 2 – 3 tablespoons of the filling in the center of the tortilla.

Step 7

Sprinkle cheese on top of the meat mixture. Roll the enchilada leaving the seam side down on the bottom of the pan.

Step 8

Repeat the process with the tortillas, filling, and cheese until the pan is full and the filling is gone.

Step 9

Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese.

Step 10

Bake for approximately 15 – 20 minutes until your chicken and Rice Enchiladas are bubbly and hot. Allow them to rest for a few minutes before serving.

Chicken And Rice Enchiladas Recipe Notes And Tips

  • A pre-cooked rotisserie chicken is an excellent alternative if you need to save time. All of the meat from the rotisserie chicken will work great including the white and thigh meat.
  • If you have a favorite homemade enchilada sauce, certainly use what you love the most! 🙂
  • Make two pans: one to serve for dinner and the other to slip in the freezer. This will come in super handy when you don’t have a lot of time to prepare a meal. Just pull it out of the freezer, thaw, and bake.

Variations Of Chicken and Rice Enchiladas To Try

  • Add some vegetables for extra flavor and color, if you desire. Mushrooms, bell peppers, onions, peas, or corn are a few delicious options to try.
  • You can use white rice if Spanish rice is not your preference.
  • If you like a little extra spice and zest, add thinly sliced jalapeno peppers to the top of the casserole prior to baking.
  • Try adding some delicious toppings such as sour cream, sliced avocados, or salsa just before serving.
  • Serve with tortilla chips. YUM!!!


Here are some common questions I see readers ask about these chicken enchiladas with rice. If you have a question and don’t see it answered below, please leave it in the comments.

How long will the chicken enchiladas with rice keep in the fridge?

If you are lucky enough to have leftovers, you can keep them in an airtight container in the fridge for up to 3 – 4 days.

Can I freeze these chicken and rice enchiladas?

Yes, this dish will freeze nicely for up to 3 months. Before freezing, it is best to cover the dish tightly with aluminum foil. Or place the dish in a freezer bag making sure to squeeze the air out of the bag before sealing.

When you are ready to thaw the enchiladas, place them in the refrigerator overnight. Place in oven and bake when ready.

Should I cover the dish with aluminum foil before baking or bake it uncovered?

The recipe does not say to cover before baking, but I prefer to cover the enchiladas until the last 10 minutes of baking. I then remove the foil and bake uncovered for the remainder of the baking time.

How can I keep the chicken and rice enchiladas from getting soggy?

I typically do not have this problem because these yummy enchiladas do not last long in our house. 😉

However, to avoid the tortillas from getting soft and soggy you can quickly fry your tortillas in hot oil before you fill them and roll them. This will keep the tortillas from soaking up too much of the enchilada sauce and moisture from the chicken.

More Delectable Chicken Recipes To Try

If you love these chicken and rice enchiladas, check out these other family-favorite recipes too!

  • The Best Chicken Tortilla Soup Recipe
  • Cheesy Chicken Broccoli Rice Skillet Weeknight Dinner
  • Chicken Alfredo Pasta Bake
  • Air Fryer Chicken Kabobs
  • Copycat Cheesecake Factory Chicken Bellagio

Chicken and Rice Enchiladas

Our Chicken and Rice Enchiladas are one of those extremely EASY dishes that no one will walk away from the table hungry. This recipe will become a regular in your menu planning line-up.


  • 2 cups chicken breast, cooked and shredded
  • 2 cups spanish rice, prepared
  • 1 package (10 count) tortillas
  • 1 can enchilada sauce, your choice
  • 1 - 4 oz can green chilis, diced
  • 2 cups shredded cheese, your choice - I used monterey jack
  • 1 tbsp dry onion, minced
  • 1 tbsp dry cilantro
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp butter


  1. Preheat oven to 400 degrees.
  2. In a large skillet on medium heat, stir together the butter, chicken, green chilis, dry onion, dry cilantro, cumin, and garlic powder until warm.
  3. Stir in the cooked Spanish rice until well combined.
  4. Spray a 13x9 pan with nonstick spray.
  5. Pour enchilada sauce into a shallow dish and coat one side of a tortilla with sauce.
  6. Place tortilla sauce side down in the pan.
  7. Fill with approximately 2 - 3 tablespoons of filling.
  8. Sprinkle on cheese.
  9. Roll enchilada leaving the seam side down.
  10. Repeat this process until the pan is full and all tortillas and filling have been used.
  11. Pour the remaining sauce over the top and sprinkle on the remaining cheese.
  12. Bake for 15 - 20 minutes or until bubbly and hot.
  13. Let rest for about 5 minutes.

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Chicken And Rice Enchiladas


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