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Chicken and Rice Enchiladas are simple and easy to make. The from scratch sauce is mild and definitely kid-friendly. Rotisserie Chicken and Minute Rice allow this meal to be on the table in less than 30 minutes.
Kid-Friendly Chicken and Rice Enchiladas
You know that feeling when you make a meal and everyone in your house actually eats it? Yeah, pretty rare but it has got to be in the top 10 ‘best feelings in the world’ list.
Well, that feeling is about to happen become a little more frequent thanks to these Enchiladas.
These baby’s are simple. No crazy ingredients, nothing your child will turn their nose to. My guess is, you already have everything needed to make these Enchiladas..
That’s another feeling on the ‘best feelings in the world’ list; already having all of the ingredients for a recipe. Cue the happy dance.
Not to mention, this meal can be on the table in under 30 minutes! I always keep this meal in my back pocket for those nights. I know you know what I am talking about.
How to make the Easiest, Fastest, Tastiest Enchiladas in the World
I love how fast and easy this Enchiladas are thanks to the help of my little friend, pre-cooked chicken. I always prep chicken breasts in my Instant Pot then freeze them sliced, cubed or shredded for later use. You can find out ALL about that over in this post.
Rotisserie Chickens from the grocery store are a busy mom’s best (food) friend though. I mean, can you really beat an entire COOKED chicken for a little over 5 bucks? I don’t think so!
I tend to cook rice in my rice maker- I know, not the Instant Pot. Shocker, right? I really need a second Instant Pot just for rice. There is always something in my Instant Pot when I need rice!
I am a fan of Minute Rice when in a hurry though. Minute Rice is perfect for this recipe, because the rice can be in the microwave while the sauce is being made.
The sauce is made by first making a roux. A roux (pronounced ‘roo’) is a combination of butter and flour that is cooked and used to thicken a sauce.
So first the roux is made in a medium saucepan. Butter is melted in the saucepan and then an equal part flour is added and cooked for a minute or so.
After the minute or so is up, broth and salsa are added to the saucepan. Whisk and cook until nice and thick. Take off heat.
Combine the rice and chicken with half of the sauce. Reserve the other half for topping the enchiladas.
Spoon a good amount of the ‘filling’ into a tortilla, top with shredded cheese and then wrap up. Repeat until you run out of filling.
Line the enchiladas up in a glass 9×13 pan. Drizzle the remaining sauce over the enchiladas and top with a little more cheese.
Cook until the cheese on top is melted and bubbly. It only takes a few minutes because a hot sauce, hot rice and hot rotisserie chicken don’t take too long to heat through. 😉
Chicken and Rice Enchiladas
(Printable Recipe Below)
Chicken and Rice Enchiladas are simple and easy to make. The from scratch sauce is mild and definitely kid-friendly. Rotisserie Chicken and Minute Rice allow this meal to be on the table in less than 30 minutes.
Ingredients
- 4 tbsp butter
- 4 tbsp flour
- 2 cups chicken broth
- 1/2 cup salsa
- salt and pepper to taste
- 1 cup rice cooked (Minute Rice works great!)
- 1 cup chicken cooked, shredded (Rotisserie Chicken world great!)
- 1 cup shredded cheddar cheese
- 8 flour tortillas taco size
Instructions
- Over medium-high heat, melt the butter in a medium saucepan.
- Add the flour and cook for 1-2 minutes while stirring.
- Whisk in the broth and salsa. Cook over medium high heat until thickened. It should coat the back of a spoon nicely. Salt and pepper to taste. Remove from heat.
- In a large bowl, combine the rice, shredded chicken and half of the sauce.
- Spread approx 1/4 cup of filling into the first tortilla, top with a little shredded cheese and roll up. Place in a glass 9×13 dish.
- Repeat with remaining filling and tortillas.
- Once all of the tortillas have been filled and are lined up in the pan, drizzle the remaining sauce over the top of the enchiladas and then sprinkle any remaining cheese on top.
- Bake in the oven at 350° until the sauce and cheese are hot and bubbly. Approx 10 minutes.
- Serve hot and enjoy!
Check out these other SUPER FAST meals!
Ground Beef Stew
Shredded Chicken Parm Sandwiches
Ramen Stir Fry
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Chicken and Rice Enchiladas
Ingredients
- 4 tbsp butter
- 4 tbsp flour
- 2 cups chicken broth
- 1/2 cup salsa
- salt and pepper to taste
- 1 cup rice, cooked
- 1 cup chicken, cooked, shredded
- 1 cup shredded cheddar cheese
- 8 flour tortillas, taco size
Instructions
- Over medium-high heat, melt the butter in a medium saucepan.
- Add the flour and cook for 1-2 minutes while stirring.
- Whisk in the broth and salsa. Cook over medium high heat until thickened. It should coat the back of a spoon nicely. Salt and pepper to taste. Remove from heat.
- In a large bowl, combine the rice, shredded chicken and half of the sauce.
- Spread approx 1/4 cup of filling into the first tortilla, top with a little shredded cheese and roll up. Place in a glass 9x13 dish.
- Repeat with remaining filling and tortillas.
- Once all of the tortillas have been filled and are lined up in the pan, drizzle the remaining sauce over the top of the enchiladas and then sprinkle any remaining cheese on top.
- Bake in the oven at 350° until the sauce and cheese are hot and bubbly. Approx 10 minutes.
- Serve hot and enjoy!
