Real Recipes From Real Home Cooks ®

cheesy rice and spinach enchiladas

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

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!

(1 rating)
yield 12 servings
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For cheesy rice and spinach enchiladas

  • 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
    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 sm
    corn tortillas or 8 to 10 flour tortillas

How To Make cheesy rice and spinach enchiladas

  • 1
    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.
  • 2
    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.
  • 3
    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.