Chicken & Rice Enchiladas

How to make Chicken and Rice Enchiladas.

Ingredients: Serves 4

  • 500 g chicken mince
  • 375 g jar mild tomato salsa
  • 30 g sachet taco spice mix
  • 250 g brown rice, cooked
  • 400 g can black beans, rinsed and drained
  • 2 spring onions, finely sliced
  • 150 g Mexican Style cheese
  • 10 regular flour tortillas
  • 400 g can diced tomatoes
  • 1 avocado, diced
  • 2 tbsp olive oil
  • 5 red cherry tomatoes, quartered
  • 5 yellow grape tomatoes, quartered
  • Coriander leaves, to serve


  1. Pre-heat oven to 200°C / 180°C fan-forced.
  2. Grease a 3 litre rectangular ovenproof dish.
  3. Spread ⅓ cup of the tomato salsa over base of prepared dish.
  4. Heat oil in a large non-stick fry pan over medium-high heat.
  5. Add chicken mince and cook, stirring to break up lumps for 5 minutes or until browned.
  6. Add the taco spice mix and stir to combine.
  7. Add rice, beans, spring onion and 2 tablespoons of the remaining salsa.
  8. Stir to combine
  9. For each enchilada, place a tortilla on a flat work surface.
  10. Top with 2 heaped tablespoons of chicken mixture and a tablespoon of cheese.
  11. Roll up to enclose filling and form a log.
  12. Place seam-side down in the prepared dish.
  13. Repeat to make 10 enchiladas in total.
  14. Whisk remaining salsa and diced tomato in a jug.
  15. Pour tomato mixture over the top of the enchiladas and sprinkle with the remaining cheese.
  16. Bake for 25 minutes or until golden brown.
  17. Remove from the oven and leave to stand for 5 minutes.
  18. Serve chicken and rice enchiladas topped with avocado, tomatoes and coriander leaves.
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