Chicken & Rice Enchiladas

Chicken & Rice Enchiladas

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  • Recipe Serves4
  • Preparation Time5 min
  • Cooking Time15 min


  • 1 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1/4 cup chopped green onions
  • 1 3/4 cups water
  • 1 package Knorr® Fiesta Sides™ - Spanish Rice
  • 1 can (16 oz.) refried beans
  • 1 cup shredded Monterey Jack cheese
  • 1 medium tomato, chopped
  • 1 can (4 oz.) chopped green chilies, drained
  • 1 cup cut-up cooked chicken
  • 1 (12-in.) burrito size flour tortillas


  • In medium saucepan, melt I Can't Believe It's Not Butter!® Spread and cook green onions until tender. Stir in water and Knorr® Fiesta Sides™ - Spanish Rice; bring to a boil. Reduce heat and simmer, stirring occasionally, 9 minutes. Stir in beans, cheese, tomato, chilies and chicken. Divide rice mixture evenly on tortillas. Roll and place on serving plate.
  • Serve, if desired, with taco sauce, sour cream and guacamole.
  • *VARIATION: Preheat oven to 375°. Prepare rice mixture as above. Evenly spread 1 cup rice mixture on each tortilla. Roll and place seam side down in 13 X 9-inch baking dish; top with 2/3 cup taco sauce or salsa. Bake 10 minutes. Top with 1 cup shredded Monterey Jack cheese; bake an additional 5 minutes.