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Paula's Best Chicken and Rice Enchiladas

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“Paula Deen”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Spray a 3 1/2 quart baking dish with nonstick cooking spray.
  3. In a medium saucepan, melt butter over medium heat.
  4. Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
  5. Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
  6. Bring to a boil over med-high heat.
  7. Decrease heat, and simmer 15 minutes or until rice is tender.
  8. Spoon rice mixture into a large bowl.
  9. Add cream cheese to rice mixture, stirring until cheese melts.
  10. Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
  11. Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
  12. Top with 1/3 of chicken mixture.
  13. In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
  14. Sprinkle 1/3 of cheese mixture over chicken mixture.
  15. Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
  16. Pour enchilada sauce evenly over casserole.
  17. Bake for 30-45 minutes or until hot and bubbly.
  18. Garnish with chopped fresh cilantro.

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