This inexpensive meal combines hearty beans, rice, tender chicken, sharp cheddar cheese and mild green enchilada sauce to make a super filling and simple dinner and is part of my One Chicken, Three Meals repertoire. If you have picky eaters, consider setting a couple aside, without the sauce and zap them in the microwave for a moment to melt the cheese on top!
Chicken and Rice Enchiladas
- 13 x 9 baking pan
- Large stock pot
- sauce pan
- 2 chicken leg quarters (thigh and leg)
- 1 box Mexican Rice, cooked according to package directions like Rice A Roni
- 4 cups chicken stock or four cups of water with 4 chicken bullion cubes
- 1 14 oz can kidney beans rinsed and drained
- 8 10" flour tortillas
- 2 10 oz cans mild green enchilada sauce
- 4 oz shredded extra sharp cheddar cheese
- sour cream to top
- jalapenos to top
- prepared guacamole to top
- Start by cooking the chicken legs. You can either do this on the stove top in a stock pot, boiling the legs in the chicken broth for about 45 minutes or until the meat falls off the bone, or in the Instant Pot using the manual setting for 30 minutes and letting the pressure release naturally.
- While chicken is cooking, prepare rice mix according to package directions and set aside
- Once chicken is cooked, remove to a cutting board, let rest until cool enough to handle, about 10 minutes. Separate meat from skin and bones and chop into bite sized pieces. Discard skin and bones. Don't throw out that liquid! Stock can be refrigerated and saved for another recipe.
- Combine chicken, prepared rice, and kidney beans in a large bowl
- Pour about 1/4 cup of enchilada sauce into the bottom of the 13 x 9 pan and spread along the bottom.
- Drop 1/3 cup mixture into the center of a tortilla in a straight line
- Fold ends of tortilla over and roll
- Place rolled enchiladas seam side down into the pan.
- Cover with remaining enchilada sauce and shredded cheese.
- Bake in a 375 degree oven for 20 or until bubbly and warm. Serve with sour cream and jalapeno slices if desired.