Paula's Best Chicken and Rice Enchiladas

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READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • Spray a 3 1/2 quart baking dish with nonstick cooking spray.
  • In a medium saucepan, melt butter over medium heat.
  • Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
  • Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
  • Bring to a boil over med-high heat.
  • Decrease heat, and simmer 15 minutes or until rice is tender.
  • Spoon rice mixture into a large bowl.
  • Add cream cheese to rice mixture, stirring until cheese melts.
  • Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
  • Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
  • Top with 1/3 of chicken mixture.
  • In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
  • Sprinkle 1/3 of cheese mixture over chicken mixture.
  • Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
  • Pour enchilada sauce evenly over casserole.
  • Bake for 30-45 minutes or until hot and bubbly.
  • Garnish with chopped fresh cilantro.
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