Chicken Enchiladas with Spanish Rice

Linda Woodham


My family loves this recipe,what a great way to use left over baked or boiled chicken.


★★★★★ 1 vote

20 Min
30 Min


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  • 3 c
    baked chicken diced
  • 1/3 c
    taco sauce (mild,med,hot) to your taste
  • 1 c
    salsa, chunky
  • 1 can(s)
    cheddar cheese soup
  • 1 can(s)
    green chiles, mild,med.or hot
  • 1 tsp
    chili powder
  • 8
    flour tortillas
  • ·
    spainsh rice cooked w/green chiles
  • 1 1/2 c
    mexican blend shredded cheese

How to Make Chicken Enchiladas with Spanish Rice


  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.

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About Chicken Enchiladas with Spanish Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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