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–+ servings

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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