Paula's Best Chicken and Rice Enchiladas |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Paula Deen Ingredients:
2 tablespoons butter |
1 (6 7/8 ounce) box spanish rice |
2 cups water |
1 (10 ounce) can diced tomatoes and green chilies |
1 onion, chopped |
1 (8 ounce) package cream cheese, softened |
4 cups chopped cooked chicken |
2 (8 ounce) packages shredded colby-monterey jack cheese, divided |
1 cup sour cream |
1 tablespoon ground cumin |
1 tablespoon chili powder |
6 burrito-size flour tortillas, torn into bite-size pieces |
1 (8 ounce) package shredded monterey jack pepper cheese |
1 (10 ounce) can enchilada sauce |
chopped fresh cilantro |
Directions:
1. Preheat oven to 350°.
2. Spray a 3 1/2 quart baking dish with nonstick cooking spray.
3. In a medium saucepan, melt butter over medium heat.
4. Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
5. Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
6. Bring to a boil over med-high heat.
7. Decrease heat, and simmer 15 minutes or until rice is tender.
8. Spoon rice mixture into a large bowl.
9. Add cream cheese to rice mixture, stirring until cheese melts.
10. Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
11. Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
12. Top with 1/3 of chicken mixture.
13. In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
14. Sprinkle 1/3 of cheese mixture over chicken mixture.
15. Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
16. Pour enchilada sauce evenly over casserole.
17. Bake for 30-45 minutes or until hot and bubbly.
18. Garnish with chopped fresh cilantro.
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