Cheesy layers of rice, chicken and black beans in between tortillas stuffed with green chile and tomatoes. This was a hit with the whole family.
For an authentic (in our family at least!) NM meal, serve with plenty of tortilla chips and scoop up bites that way. Adjust the heat to your preference, simply by purchasing chile with mild, medium or hot spice level.
I could have also called this “leftover last-minute chicken and rice enchiladas”, but I think “cheesy enchiladas” sound much more appetizing. If you happen to find yourself with leftover chicken and rice on your hands, this meal is a great use for it.
Because the chicken and rice are already cooked in this dish, the enchiladas come together very quickly. The whole prep time was less than 15 minutes before the enchiladas were cooking in the oven.
Cheesy Chicken and Rice Green Chile Enchiladas
- 4 cups cooked rice
- 3 cups diced cooked chicken I used a combination of dark and white meat
- 28 ounces crushed tomatoes
- 28 ounces petite diced tomatoes
- Optional: 1 ½ cups cooked black beans or 1 14 ounce can, drained
- 3 tablespoons Mexican spice mix taco seasoning can be substituted
- 1 cup chopped green chile finely chop
- 18 white corn tortillas cut into wedges (as pictured below)
- 2 cups green chile enchilada sauce
- 2 cups red or green chile enchilada sauce additional
- 6 cups shredded cheese mix of your choice pepper-jack, Monterrey jack and cheddar all work well
- Optional: sour cream and tortilla chips for serving
- Preheat the oven to 350 degrees. In a large mixing bowl, combine the rice, chicken, beans, tomatoes, green chile and spices. Pour 1 cup of the green chile into the bottom of a deep 9x13 dish (or 2 smaller dishes). Layer the tortilla wedges across it and then spread ⅓ of the chicken and rice mixture on top of the tortillas. Sprinkle generously with cheese. Layer more tortillas across the top and pour 1 cup of red or green sauce across the tortillas.
- Repeat the layering two more times and then top the final layer generously with the last of the green chile sauce and more cheese. Bake until the cheese is melted and bubbling. Serve with sour cream and tortilla chips. Enjoy!
- FREEZER MEAL: Layer everything into the pan and when it has cooled completely, cover with foil or lids and freeze. 1-2 days before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake as noted above.
7 Comments Leave a comment or review
Becki's Whole Life says
I like that you make this like a casserole and the green enchilada sauce on top looks so tasty!
Sue/the view from great island says
Love this—and it's so true, the naming of a recipe is key!
Big Dude says
I like that Tex-Mex lends itself so well to using leftovers and this looks delicious. I've been on a green sauce kick lately and have eaten it on maybe all Mexican food since we went West.
Blond Duck says
Did you do roasted or rotisserie chicken?
Lea Ann (Cooking On The Ranch) says
Well this one most certainly got my attention. Fabulous photos.
I don't do enough with green chili sauce.. must rectify that. This looks amazing, Mary!
Oh MY! PINNED IT.