Chicken and Rice Enchiladas with Salsa Gravy

Dinner

Chicken and Rice Enchiladas with Salsa Gravy

Cooked chicken and rice fill flour tortillas that bake under a mild salsa gravy and cheddar.

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Yield
8 servings
Cuisine
Mexican-inspired

Serving ideas

Serve hot with a crisp salad.

Ingredients

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  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup salsa
  • salt and black pepper, to taste
  • 1 cup cooked rice
  • 1 cup cooked shredded chicken
  • 1 cup shredded cheddar
  • 8 taco-size flour tortillas

Before you cook

Use cooked rice and cooked chicken so the short baking time only needs to heat the filling through.

How to make Chicken and Rice Enchiladas with Salsa Gravy

  1. Heat the oven to 350°F. Melt the butter over medium-high heat, then stir in the flour for 1 to 2 minutes.

  2. Whisk in the broth and salsa and cook until the sauce coats a spoon. Season with salt and pepper.

  3. Mix the rice and chicken with half the sauce. Fill each tortilla with about 1/4 cup of the mixture and a little cheddar. Roll up and arrange seam-side down in a 9-by-13-inch baking dish.

  4. Cover with the remaining sauce and cheddar. Bake for about 10 minutes, until the filling is hot and the cheese is bubbling.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Chicken and Rice Enchiladas with Salsa Gravy

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Cooked chicken and rice fill flour tortillas that bake under a mild salsa gravy and cheddar.
Print Recipe
Prep Time 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Instructions Notes

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Ingredients
  

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups chicken broth
  • ½ cup salsa
  •  
    salt and black pepper to taste
  •  
    1 cup cooked rice
  •  
    1 cup cooked shredded chicken
  •  
    1 cup shredded cheddar
  •  
    8 taco-size flour tortillas

Instructions
 

  1. Heat the oven to 350°F. Melt the butter over medium-high heat, then stir in the flour for 1 to 2 minutes.
  2. Whisk in the broth and salsa and cook until the sauce coats a spoon. Season with salt and pepper.
  3. Mix the rice and chicken with half the sauce. Fill each tortilla with about 1/4 cup of the mixture and a little cheddar. Roll up and arrange seam-side down in a 9-by-13-inch baking dish.
  4. Cover with the remaining sauce and cheddar. Bake for about 10 minutes, until the filling is hot and the cheese is bubbling.

Notes

Use cooked rice and cooked chicken so the short baking time only needs to heat the filling through.
Adapted from Karli Bitner, submitted recipe scan.

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