Chicken Enchilada with ( Colleen Sowa's Rice Pie)

Chicken Enchilada With ( Colleen Sowa's Rice Pie) Recipe

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I was inspired to make this recipes based on Colleen Sowa's Rice Pie Crust. I was always a rice fan with enchilada, but was tried of all the Carbs, from the corn tortilla and rice. So I thought to omit the corn tortilla ans use the rice as a crust Like Colleens recipes.. Thanks for the idea.


★★★★★ 1 vote

15 Min
20 Min


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  • 1 small
    onion, chopped (about a cup)
  • 2 small
    cloves garlic, minced
  • 1 tsp
  • 2 can(s)
    enchilada sauce mild
  • 2-3 c
    cooked chicken, shredded or chopped
  • 1 Tbsp
    olive oil, extra virgin
  • 2 box
    spanish rice (make as directed by box)
  • 2 c
    grated cheese (mexican blend)

How to Make Chicken Enchilada with ( Colleen Sowa's Rice Pie)


  1. Making the spanish rice crust ( from Colleen Sowa recipes)
  2. Meanwhile, saute the onion and olive oil until onions are translucent. Add garlic; cook for 2-3 on med low, just to combine the flavors. Place cooked chicken in pan and heat though.
  3. Pour the sauce and sugar in the pan with the chicken mixture mix well to combine.
  4. In the rice crust add a layer of cheese about 1/2 cup. Transfer the chicken sauce mixture to the crust. Then add the remaining cheese.
  5. Place in the oven and cook for 10 minutes, or until cheese is bubbly.

    Use a metal spatula to serve.

    Serve with thinly sliced iceberg lettuce, guacamole or avocado slices, and sour cream. Garnish with cilantro

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About Chicken Enchilada with ( Colleen Sowa's Rice Pie)

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