Chicken Enchiladas & Rice

This easy recipe will make 2 8×8 dishes, each of which is enough to serve 4-6 people, which means it’s easy to make one for dinner tonight, and stash the other in the freezer for an even easier dinner later.  This is a recipe that I know by heart; it’s so simple that I think you will too! It’s also great to make for potlucks, entertaining guests, or like I just did: make for new parents so they can focus on feeding the baby every 2-3 hours and not worry about feeding themselves.



  • 1 chilled rotisserie chicken
  • Tortillas (soft taco size)
  • 2 cans of enchilada sauce
  • 1 can of re-fried beans
  • 1/2 can of green chilies
  • 1 1/2 cups of Mexican blend shredded cheese
  • Cilantro (dried or fresh)
  • Minced garlic (powered garlic would work in a pinch), to taste
  • Salsa (to taste)
  • 1 small to medium tomato, chopped
  • 1 green onion, sliced
  • Sour cream


  • Taco rice mix
  • 1 can of corn
  • 1/2 can of green chilies
  • 1/2 cup of cheese
  • Sour cream



  1. Preheat oven to 375 degrees.
  2. Shred the chilled rotisserie chicken and remove skin/bones. Cut or rip into bit size pieces.
  3. Mix together 1/2 can of enchilada sauce, re-friend beans, 1/2 can of green chilies, salsa, garlic and cilantro, to taste and combine with chicken.
  4. Prepare an 8×8″ square or round pan with non-stick cooking spray.
  5. Start with some enchilada sauce, followed by a tortilla, the chicken filling, sprinkling of cheese, a little more enchilada sauce, and then start again with a tortilla and so on. You should be able to fit 2 layers with the filling. On top of the last tortilla pour on your remaining enchilada sauce, sprinkle with the rest of your cheese, tomatoes, green onions and sprinkle additional cilantro.
  6. Bake in the oven for 20-30 minutes. A refrigerated or frozen casserole will take longer to heat through, so adjust your cooking time as necessary. The cheese should be melted with the top slightly browned.
  7. Cut into 6 pieces and serve hot with sour cream on top. Enjoy!


  1. Prepare the rice as specified on the package.
  2. Drain the corn and mix into the rice with the green chilies.
  3. Top with cheese, which should melt. If not, you can pop it in the microwave for a few seconds.
  4. Serve hot with sour cream on top. Enjoy!

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Rakel is a wife, homeschooling mom of 1, christian, and entrepreneur living in sunny Florida. She's passionate about art, design and all things creative, and working towards becoming the best version of herself - mentally and physically.