Cheesy Rice and Spinach Enchiladas

Pat Duran


I know this seams like a lot of ingredients- but these are leftovers from other meals we had during the week. I like to try and use up everything. You can use your own leftover combinations to make your own enchiladas. Like beans, cheese, rice, tomatoes,pork, etc....

This was even better the next day!

pinch tips: How to Quarter a Chicken



12 servings


10 Min


35 Min




1 1/2 c
chopped cooked bbq chicken (boneless,skinless)
2 c
cooked rice
9 oz
pkg. thawed creamed spinach,warm in microwave
1 c
creamed corn
1 1/2 c
shredded mexican cheese blend
10 3/4 oz
can cream of chicken soup
1/2 can(s)
soup can of milk
16 oz
jar picante sauce, divided
1/2 c
dairy sour cream
2 tsp
seasoned salt
1 tsp
1 bunch
green onions,chopped with some greens, divided
16 oz
can pitted black olives, sliced
12 to 16 small
corn tortillas or 8 to 10 flour tortillas

Directions Step-By-Step

Heat oven to 375^. Spray a 9x13-inch baking pan with cooking spray.
spread 1/2 jar of the pincante sauce on the bottom of the pan evenly. Set aside.
In a large bowl combine the rice,creamed spinach,corn,1/2 c. of the cheese,chicken, milk, soup,remaining picante sauce, sour cream, salt and pepper, and 1/2 the chopped onions.Blend well.
Heat 4 corn tortillas in microwave for 20 seconds in a single layer.
Fill each tortilla with about 1/4 cup of rice mixture; place seam side down in baking pan. Repeat with remaining tortillas and rice/chicken mixture.
Sprinkle remaining cheese over top of the rolled tortillas , then remaining onions and all the chopped olives.
Bake for 35 minutes, until mixture begins to bubble and is heated through.
Remove from oven and let set 5 minutes before serving.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids