Sunday, September 1, 2019

Chicken Enchilada Rice Bake #OurFamilyTable

This tasty one pot meal starting with leftovers, stretched with the addition of rice is a delicious, easy and quick weeknight meal.  Look at that golden melted cheese and only one pan to clean.  OH MY YUM!

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One of the reasons I love this recipe so much, besides the taste, is that it starts with leftover chicken and uses items that are nearly always in my cupboard.

I am always looking for ways to use leftover chicken and this is one of my go to recipes because my family loves enchiladas.  If you have leftover rice you can use that as well.  I happened to have this Royal Blend Rice on hand but you can use white or brown, instant, converted, long grain, basmati, get the idea....just adjust the cooking time so that whichever rice you use is tender.

You can use fresh chiles if you have them, I used canned this time.  I have also used diced tomatoes with chiles included.  

You can also use any corn tortillas you have on hand, I happened to have these small street taco tortillas.  Just cut whatever you are using into quarters and overlap them on top of the casserole.  No corn tortillas?  Crunch up some tortilla chips and sprinkle on top instead.  This is a good way to use up stale tortilla chips too.

When your rice and vegetables are done cooking, stir in the chicken and half of the cheese.  Cover with your tortillas and sprinkle the other half of the cheese on top.  The whole dish takes less than 40 minutes to make!

I serve it up right from the pan into shallow bowls and pass the sour cream......mmm mmm good.

#onepotmeals, #Mexican, #enchiladas, #casseroles, #cheese, #easy, #quick, #leftovers,
Entrees, Chicken, Casseroles, One Pot Meals
Mexican Infusion
Yield: 6 servings

Chicken Enchilada Rice Bake

prep time: 10 Mcook time: 25 Mtotal time: 35 M
This tasty one pot meal starting with leftovers, stretched with the addition of rice is a delicious, easy and quick weeknight meal. Look at that golden melted cheese and only one pan to clean. OH MY YUM!


  • 1 T. olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 T. taco seasoning mix
  • 1 (14 oz) can diced tomatoes
  • 1 (4 oz) can diced green chiles
  • 1 c. Royal Blend Rice
  • 2 c. cooked chicken, chopped or shredded into bite size pieces
  • 2 c. shredded Mexican Blend Cheese
  • salt and pepper, to taste
  • 6-8  street taco corn tortillas, cut into quarters


How to cook Chicken Enchilada Rice Bake

  1. Heat the olive oil in a large skillet over medium high heat.  Add the onion, season with salt and pepper and cook for a minute or so until translucent.  Stir in the garlic, and taco seasoning.  
  2. Add the canned tomatoes including juice, drained chiles and 1 1/2 tomato cans of water.  Bring to a boil, stir in rice, reduce heat to simmer and cook until rice is tender, about 15 minutes if using Royal Blend.
  3. Stir in the chicken and 1 cup of the cheese.  Arrange the tortilla pieces on top and sprinkle with the additional cup of cheese.  Place under the broiler for a few minutes until cheese is bubbly and browned.
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Created using The Recipes Generator


  1. That looks like my favorite kind of recipe. A combination of seriously delicious looking, yeah, that golden melted cheese had me too, and super simple to make.

  2. Oh Yum! These will be so tasty when the weather cools and I want to use the oven. Simple and hearty.

    1. Yes and this one doesn't take much oven time. Just a few minutes under the broiler, the rest is stove top.

  3. That looks delicious, Wendy! And I love the flower made of tortillas!!

  4. That toasty cheese on top looks amazing. Love that it's just in one pan and so flexible!

  5. Love this idea! Perfect all in one Mexican dish.

  6. This looks so cheesy and wonderful! I bet it is a big hit!


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