Chicken Enchiladas With Spanish Rice Recipes

Steps:

• 1. In skillet put first 5 ingredients add half of green chiles an 1 cup of rice. Simmer for 10 min.Fill flour tortillas w/2 tablespoons of chicken mixture and roll up.Place stem side down in baking dish. Save 1 cup of chicken mix.for top.Sprinkle shredded cheese over top of enchiladas.Bake on 350 for 20min. or until cheese is melted.To serve, spoon spanish rice in center of plate,put enchiladas on top of rice. Hope you enjoy it as much as my family an friends do.

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.

Steps:

• Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
• To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
• Pour about one-third to one-half of the sauce into a large casserole dish.
• Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
• To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.

Steps:

• --Spanish Rice--
• In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
• -- Casserole --
• Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
• In a large casserole dish, layer the ingredients in the following manner:
• Enchilada sauce (1/3 of large can)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Enchilada sauce (1/3 of can)
• Spanish Rice (see above)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Top with last third of enchilada sauce
• Top with broken Corn Chips
• Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.