Enchiladas with Mexican Rice on the Side
Ingredients
For the Enchiladas
- 8 small flour or corn tortillas
- 2 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese, such as Monterey Jack, cheddar or Mexican-style blend
- 1½ cups enchilada sauce, red or green
- ½ cup corn kernels
- ½ small red onion, finely diced
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon chopped cilantro, plus more for garnish
- Optional: 1 tablespoon lime juice
For the Mexican Rice Side
- 2 Minute Rice® Mexican Rice Cups
- Optional: 1 tablespoon chopped cilantro
- Optional: lime wedges
- Optional: diced avocado, sour cream or salsa for serving
Optional Toppings
- Sliced jalapeños
- Diced avocado
- Sour cream or Greek yogurt
- Fresh cilantro
- Crumbled queso fresco
- Lime wedges
- Sliced scallions
- Pico de gallo
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Instructions
Step 1
Preheat the oven
Preheat the oven to 190°C / 375°F. Lightly grease a medium baking dish or spread a thin layer of enchilada sauce across the bottom to prevent sticking.
Step 2
Prepare the enchilada filling
In a large bowl, combine shredded chicken, black beans, corn, diced red onion, half of the shredded cheese, cumin, garlic powder, smoked paprika, salt, black pepper and chopped cilantro.
Add a spoonful of enchilada sauce to the filling if you want a juicier texture. For extra brightness, add a little lime juice.
Step 3
Fill and roll the tortillas
Spoon the filling into the centre of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
Arrange the enchiladas close together so they hold their shape while baking.
Step 4
Add sauce and cheese
Pour the remaining enchilada sauce over the rolled tortillas, making sure the edges are covered. Sprinkle the remaining cheese over the top.
Step 5
Bake the enchiladas
Bake for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
Let the enchiladas rest for 5 minutes before serving so they are easier to plate.
Step 6
Heat the Minute Rice® Mexican Rice Cups
Remove the film completely from each rice cup. Place the cup in the microwave and heat on high for 1 minute. If heating two cups together, heat for 1½ minutes. Stir and serve immediately. Use caution when removing the cups because the container and steam will be extremely hot.
Step 7
Plate and serve
Serve two enchiladas per plate with warm Mexican rice on the side. Garnish with cilantro, lime wedges, avocado, sour cream, jalapeños or pico de gallo.
The enchiladas are filled with shredded chicken, beans, vegetables or cheese, then rolled in soft tortillas, covered with enchilada sauce and baked until bubbly. On the side, Minute Rice® Mexican Rice Cups add rich tomato flavour, savoury seasoning and convenient preparation in just 1 minute. The rice cups are made with long grain rice, tomato paste, sunflower oil, onion powder, sea salt, garlic powder, yeast extract, black pepper, natural flavour and citric acid
Why This Recipe Works
This recipe works because it pairs a saucy, cheesy main dish with a fast, flavourful rice side that complements the enchiladas without adding extra cooking time. Minute Rice® Mexican Rice Cups bring tomato, onion, garlic, black pepper and sea salt notes to the plate, creating a natural match for enchilada sauce, beans, chicken, cheese and fresh toppings.
It is also practical for modern home cooking. Instead of preparing rice in a pot, seasoning it separately and waiting for it to simmer, the rice cups are ready in 1 minute. This makes the meal easier to assemble while the enchiladas bake.
The result is a complete plate with soft tortillas, savoury filling, melted cheese, warm sauce and a seasoned rice side that feels satisfying but convenient.
Serving Suggestions
Serve these enchiladas with Mexican rice and:
- Fresh guacamole
- Pico de gallo
- Shredded lettuce
- Sour cream or Greek yogurt
- Pickled red onions
- Roasted corn salad
- Black bean salad
- Lime wedges
- Hot sauce
- Tortilla chips
For a restaurant-style plate, add a spoonful of salsa, a few avocado slices and a sprinkle of fresh cilantro over the rice.
Recipe Tips
- Warm the tortillas briefly before rolling. This makes them more flexible and helps prevent cracking.
- Use corn tortillas for a more traditional flavour and flour tortillas for a softer, Tex-Mex-style texture.
- Do not overfill the tortillas. A moderate amount of filling makes the enchiladas easier to roll and serve.
- Cover the edges of the tortillas with sauce before baking so they stay soft.
- Heat the Mexican rice cups just before serving so the rice tastes fresh and keeps its best texture.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
To reheat, warm enchiladas in the oven at 175°C / 350°F until heated through, or microwave individual portions.
For best results, heat the Minute Rice® Mexican Rice Cups fresh when serving. If you have leftover rice, cover and refrigerate unused portions after opening, as recommended by the product preparation instructions.
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