Creamy Chicken Enchiladas with Mexican Rice
Creamy Chicken Enchiladas with Mexican Rice
Ingredients
For the Chicken and Enchilada Filling
- 1 1/2 pounds chicken breasts, or tenderloins
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes
- 1 cup green salsa
- 1 tablespoon fajita seasoning
- 4 ounces canned diced green chiles, undrained, or 1/4 cup finely diced fresh jalapeño
- 12 corn tortillas
- 1/4 cup vegetable oil, for frying tortillas, plus 1 tablespoon for searing chicken
For the Mexican Rice
- 1 cup long-grain white rice
- 1 cup chicken broth
- 16 ounces red salsa, 1 whole jar
- 1/4 teaspoon salt, or to taste
For the Creamy Cheese Sauce
- 2 tablespoons unsalted butter
- 1/2 teaspoon fajita seasoning
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
- 2 cups Pepper Jack cheese, shredded
- 1/4 cup heavy whipping cream
For Garnish and Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 can refried beans, for serving (optional)
- 2 cups salad greens, for serving (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season the chicken breasts with salt, black pepper, and red pepper flakes. Sear the chicken for 3-4 minutes per side until golden brown. Pour the green salsa over the chicken, reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through. Remove the chicken from the skillet, reserving all the liquid in the pan. Shred the cooked chicken using two forks and set aside.
⏱️ 20 min
- 3
Prepare the Mexican Rice: In a medium saucepan, combine the long-grain white rice, 1 cup of chicken broth, the entire jar of red salsa, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork and keep warm.
⏱️ 25 min
- 4
Prepare the Chicken Filling: Return the shredded chicken to the skillet with the reserved green salsa liquid. Add the fajita seasoning and diced green chiles (or jalapeños). Stir to combine and cook over medium heat for 3-5 minutes, allowing the flavors to meld and some liquid to reduce. Remove from heat.
⏱️ 10 min
- 5
Prepare the Tortillas: Heat 1/4 cup of vegetable oil in a small skillet over medium heat. Fry each corn tortilla for about 30 seconds per side, just until softened and pliable, not crispy. Place the fried tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 6
Assemble the Enchiladas: Take one softened tortilla, place a generous spoonful of the chicken filling down the center, and roll it up tightly. Place the rolled enchilada seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken filling, arranging them snugly in the dish.
⏱️ 10 min
- 7
Prepare the Creamy Cheese Sauce: In a clean saucepan, melt the butter over medium heat. Stir in the 1/2 teaspoon of fajita seasoning. Sprinkle in the all-purpose flour and whisk constantly for 1 minute to create a roux. Gradually whisk in 1/2 cup of the reserved chicken broth (from searing the chicken) until smooth. Stir in the sour cream. Add the shredded Pepper Jack cheese and heavy whipping cream, stirring continuously until the cheese is melted and the sauce is smooth and creamy. Season with additional salt and pepper to taste, if desired.
⏱️ 10 min
- 8
Finish and Bake the Enchiladas: Pour the creamy cheese sauce generously over the assembled enchiladas in the baking dish, ensuring they are well covered. Sprinkle with chopped fresh cilantro. Bake for 15-20 minutes, or until the sauce is bubbly and the enchiladas are heated through.
⏱️ 20 min•🌡️ 375
- 9
Serve the enchiladas warm, optionally alongside the prepared Mexican rice, refried beans, and a small salad.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Enchiladas with Mexican Rice
For the Chicken and Enchilada Filling
- 1 1/2 pounds chicken breasts, or tenderloins
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes
- 1 cup green salsa
- 1 tablespoon fajita seasoning
- 4 ounces canned diced green chiles, undrained, or 1/4 cup finely diced fresh jalapeño
- 12 corn tortillas
- 1/4 cup vegetable oil, for frying tortillas, plus 1 tablespoon for searing chicken
For the Mexican Rice
- 1 cup long-grain white rice
- 1 cup chicken broth
- 16 ounces red salsa, 1 whole jar
- 1/4 teaspoon salt, or to taste
For the Creamy Cheese Sauce
- 2 tablespoons unsalted butter
- 1/2 teaspoon fajita seasoning
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
- 2 cups Pepper Jack cheese, shredded
- 1/4 cup heavy whipping cream
For Garnish and Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 can refried beans, for serving (optional)
- 2 cups salad greens, for serving (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season the chicken breasts with salt, black pepper, and red pepper flakes. Sear the chicken for 3-4 minutes per side until golden brown. Pour the green salsa over the chicken, reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through. Remove the chicken from the skillet, reserving all the liquid in the pan. Shred the cooked chicken using two forks and set aside.
⏱️ 20 min - 3
Prepare the Mexican Rice: In a medium saucepan, combine the long-grain white rice, 1 cup of chicken broth, the entire jar of red salsa, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork and keep warm.
⏱️ 25 min - 4
Prepare the Chicken Filling: Return the shredded chicken to the skillet with the reserved green salsa liquid. Add the fajita seasoning and diced green chiles (or jalapeños). Stir to combine and cook over medium heat for 3-5 minutes, allowing the flavors to meld and some liquid to reduce. Remove from heat.
⏱️ 10 min - 5
Prepare the Tortillas: Heat 1/4 cup of vegetable oil in a small skillet over medium heat. Fry each corn tortilla for about 30 seconds per side, just until softened and pliable, not crispy. Place the fried tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 6
Assemble the Enchiladas: Take one softened tortilla, place a generous spoonful of the chicken filling down the center, and roll it up tightly. Place the rolled enchilada seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken filling, arranging them snugly in the dish.
⏱️ 10 min - 7
Prepare the Creamy Cheese Sauce: In a clean saucepan, melt the butter over medium heat. Stir in the 1/2 teaspoon of fajita seasoning. Sprinkle in the all-purpose flour and whisk constantly for 1 minute to create a roux. Gradually whisk in 1/2 cup of the reserved chicken broth (from searing the chicken) until smooth. Stir in the sour cream. Add the shredded Pepper Jack cheese and heavy whipping cream, stirring continuously until the cheese is melted and the sauce is smooth and creamy. Season with additional salt and pepper to taste, if desired.
⏱️ 10 min - 8
Finish and Bake the Enchiladas: Pour the creamy cheese sauce generously over the assembled enchiladas in the baking dish, ensuring they are well covered. Sprinkle with chopped fresh cilantro. Bake for 15-20 minutes, or until the sauce is bubbly and the enchiladas are heated through.
⏱️ 20 min•🌡️ 375 - 9
Serve the enchiladas warm, optionally alongside the prepared Mexican rice, refried beans, and a small salad.