Chicken and Rice Enchiladas Recipe from Mexico with Mushrooms and Cheese

Chicken and Rice Enchiladas

Chicken and Rice Enchiladas Recipe from Mexico with Mushrooms and Cheese
Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6


Chicken and Rice Enchiladas
Chicken and Rice Enchiladas

Chicken and Rice Enchiladas are a delicious and comforting Mexican-inspired dish that combines tender chicken, flavorful rice, and gooey cheese all wrapped up in a soft tortilla. This recipe is perfect for a family dinner or a gathering with friends.


Enchiladas have been a staple in Mexican cuisine for centuries, with the first known references dating back to the Mayan civilization. The dish has evolved over time, with different regions adding their own unique twists and flavors. Chicken and Rice Enchiladas are a popular variation that combines the classic flavors of chicken and rice with the traditional enchilada sauce and cheese.


How to prepare

  1. Heat 1 tbsp of oil in a large skillet over medium-high heat until hot.
  2. Add celery, mushrooms, onions, and pepper; cook and stir until tender.
  3. Stir in tomato sauce, water, chili powder, garlic powder, and pepper sauce; remove from heat.
  4. Combine rice, chicken, and half of the sauce mixture in a large bowl; set aside.
  5. Heat 0.25 inch of oil in a medium skillet until hot.
  6. Dip tortillas, one at a time, into the oil for a few seconds or until softened. Drain on paper towels.
  7. Spoon a heaping 0.25 cup of rice mixture in the center of each tortilla; roll up and place, seam sides down, in a greased shallow 3 qt (2.84 liter) glass baking dish.
  8. Pour the remaining sauce over the tortillas; sprinkle with cheese.
  9. Bake, uncovered, at 350°F (177°C) for 25 to 30 minutes or until thoroughly heated.
  10. Garnish as desired. Serve immediately.


  • Use ground beef or turkey instead of chicken for a different flavor.
  • Add corn, beans, or diced tomatoes to the rice mixture for added texture and flavor.
  • Top the enchiladas with sour cream, guacamole, or salsa for extra toppings.

Cooking Tips & Tricks

Make sure to cook the vegetables until they are tender but still have a bit of crunch to them for added texture.

- Use a rotisserie chicken for a quick and easy shortcut to save time on cooking the chicken.

- To make this dish vegetarian, simply omit the chicken and add more vegetables or beans for protein.

- Customize the level of spiciness by adjusting the amount of hot pepper sauce to suit your taste preferences.

Serving Suggestions

Serve Chicken and Rice Enchiladas with a side of Mexican rice, refried beans, and a fresh salad for a complete meal.

Cooking Techniques

Soften the tortillas in oil before filling and rolling them to prevent them from cracking.

- Bake the enchiladas uncovered to allow the cheese to melt and the flavors to meld together.

Ingredient Substitutions

Use any type of cooked rice, such as white, brown, or wild rice.

- Substitute the chicken with cooked shrimp, pork, or beef for a different protein option.

- Use any type of cheese, such as cheddar, Monterey Jack, or pepper jack, for a different flavor profile.

Make Ahead Tips

Prepare the enchiladas up to the baking step, cover with foil, and refrigerate for up to 24 hours. When ready to serve, bake as directed.

Presentation Ideas

Garnish the enchiladas with fresh cilantro, sliced avocado, or a dollop of sour cream for a colorful and appetizing presentation.

Pairing Recommendations

Pair Chicken and Rice Enchiladas with a cold Mexican beer, a fruity sangria, or a refreshing margarita for a delicious and festive meal.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken and Rice Enchiladas contains approximately 350 calories.


Each serving of Chicken and Rice Enchiladas contains approximately 30 grams of carbohydrates.


Each serving of Chicken and Rice Enchiladas contains approximately 15 grams of fats.


Each serving of Chicken and Rice Enchiladas contains approximately 20 grams of proteins.

Vitamins and minerals

Chicken and Rice Enchiladas are a good source of vitamin C, vitamin A, calcium, and iron.


This recipe contains dairy (cheese) and wheat (tortillas). It may also contain soy (vegetable oil) and tree nuts (black olives).


Chicken and Rice Enchiladas are a balanced meal that provides a good mix of carbohydrates, proteins, and fats. They are also rich in vitamins and minerals, making them a nutritious and satisfying dish.


Chicken and Rice Enchiladas are a flavorful and satisfying dish that is perfect for a family dinner or a gathering with friends. With a balance of carbohydrates, proteins, and fats, along with a variety of vitamins and minerals, this dish is both nutritious and delicious. Customize the recipe with your favorite ingredients and enjoy a taste of Mexico in your own home.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Chicken and Rice Enchiladas. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. Maria was a talented cook, and I always loved trying new dishes that she whipped up.

As I watched her carefully mix the ingredients and assemble the enchiladas, I couldn't help but feel inspired. The aroma of the spices filled the air, and my mouth watered in anticipation. Maria explained that this recipe was a family favorite, passed down from her grandmother, and she was happy to share it with me.

I eagerly took notes as Maria walked me through each step of the recipe. From marinating the chicken in a blend of spices to cooking the perfect rice, every detail was important. She stressed the importance of using fresh ingredients and taking the time to infuse each component with love and care.

After hours of cooking and waiting for the enchiladas to bake to golden perfection, Maria and I sat down to enjoy the fruits of our labor. The flavors danced on my tongue, and I couldn't believe how delicious the dish turned out. The creamy rice, tender chicken, and gooey cheese melded together in a harmonious symphony of taste.

As I savored each bite, Maria shared stories of her grandmother and the memories they had shared in the kitchen. She spoke of how her grandmother would always say that cooking was a way to show love and care for those you shared a meal with. I felt a deep connection to her words, as I had always believed that food was a powerful way to bring people together.

From that day on, Chicken and Rice Enchiladas became a staple in my own kitchen. I would make them for family gatherings, potlucks, and any occasion that called for a comforting and delicious meal. Each time I cooked the dish, I thought of Maria and her grandmother, and the bond we shared over our love of food and cooking.

Over the years, I have added my own twist to the recipe, incorporating different spices, vegetables, and even experimenting with different types of cheese. But no matter how much I change it, the essence of the dish remains the same – a warm and hearty meal that brings joy and comfort to all who taste it.

As I look back on that unforgettable day in Maria's kitchen, I am grateful for the gift of her recipe and the memories we created together. Cooking has always been a passion of mine, but it was that day that I truly understood the power of food to nourish not only the body but also the soul.

So whenever I make Chicken and Rice Enchiladas, I do so with a heart full of gratitude and a spirit of generosity. For in each bite, I taste the love and care that Maria and her grandmother passed down to me, and I am reminded of the joy that cooking brings to my life.


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