Chicken and rice enchiladas

Name: Chicken and rice enchiladas
Total time: 900 s
Yield: 5 servings
Cuisine: American
Ingredients: 1/2 cup Fiesta Blend Cheese; 1/2 cup mozzarella cheese; 3 Cooked Chicken Breasts; 3 Warmed Tortilla Shells; 2 packages Kronn Creamy Chicken Flavored Rice and Pasta Blend

Kenzerly @cook_2865873

Howell, Michigan

Don't have a plan for dinner but have way too many packets of quick make rice or something and frozen lifeless chicken in the fridge? So did I but with whining siblings that doesn't sit too well and will be enough to drive you crazy so you gotta get creative.

Kenzerly @cook_2865873

Saved

Ingredients

15 mins

5 servings

1/2 cupFiesta Blend Cheese
1/2 cupmozzarella cheese
3Cooked Chicken Breasts
3Warmed Tortilla Shells
2 packagesKronn Creamy Chicken Flavored Rice and Pasta Blend

Saved

Steps

15 mins

1

First cook the chicken breasts all the way through. (For flavorful and moist chicken I would recommend using my chicken seasoning mix and cooking with the lid on). Once cooked either chop or shred the chicken with the food processor until its to the texture you like. Return chopped chicken back to a warm pan and set aside.
2

Start the Kronn rice packets. Follow the instructions on the back.
3

While your rice is cooking add 1/2 cup of both cheeses into the chicken. Turn the chicken to light heat and mix until the cheese is melted.
4

Once both the chicken and rice have finished cooking, warm three or four tortilla shells in the microwave between two damped cloths to help when folding your enchiladas and keep them from cracking. Put however much you would like of both mixtures (rice and chicken) in the tortillas and wrap them up placing them in a 9x13 casserole dish. Once all are wrapped up and tucked away top them off with however much extra cheese you would like (you can never have too much cheese) and broil until the cheese is brown and melted. Then just serve with a dollop of sour cream on top and enjoy.