These hearty chicken and rice enchiladas are a delicious family dinner that is also macro-friendly and great for meal prep!
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Original Recipe: Clean Simple Eats
We found this recipe from one of our favorite macro-friendly cookbooks from Clean Simple Eats! All of their recipes and products are wonderful and they produce whole cookbooks where all the recipes have balanced macros. So if you’re counting macros, wanting to eat healthier, or cooking for a family I highly recommend you check them out!
However, we made a few adjustments to their original recipe to better fit our family. They originally added zucchini to their enchiladas but my husband can smell a vegetable a mile away and wants nothing to do with them LOL. We also changed a few things to make them a little more low carb.
These chicken and rice enchiladas are so easy to make and it makes a fantastic freezer meal if you’re wanting to prep.
How To Make Chicken And Rice Enchiladas
Start by cooking your chicken and rice in your preferred method.
I prefer to cook chicken in our sous vide. It’s the most hands-off way to ensure the chicken is perfectly cooked every time.
I also prefer to cook rice in a rice cooker because I’ve never been able to do it correctly on a stove.
Once your rice and chicken are done, mix the chicken with all the seasonings and lime juice. Then add the rice, laughing cow cheese, and green chilies. Stir until well combined.
Divide the mixture between 8 tortilla shells, roll them each up, and place them seam down in a 9×13 inch baking dish.
We use the low-carb mission tortilla shells for some lower carbs, but you can use whatever your favorite type of tortilla shells are.
Pour the enchilada sauce evenly over the top. Top with mozzarella cheese.
Bake at 350 F for 25-30 minutes until the cheese starts to bubble.
Serve with your favorite toppings like sour cream, avocado, and green onion.
More Dinner Ideas
Looking for more easy and healthy dinner ideas? Check out some more of our favorites.
- Chicken Parmesan Pasta Casserole
- Crockpot Italian Chicken
- Crockpot Fajitias
- Ranch Chicken Tacos
- Crockpot Chicekn Queso Tacos
Check out more Easy Dinner Ideas
Chicken and Rice Enchiladas
Ingredients
- 1 lb Chicken Breasts
- 1/4 cup White Rice uncooked
- 2 tsp Cumin
- 1 tsp Oregano
- 1 tsp Onion powder
- 1 Dash Salt
- 1/2 Lime
- 8 servings Laughing Cow Cheese
- 8 oz Green Chilies canned
- 8 Low Carb Tortillas
- 1 can Enchilada Sauce red or green
- 1 cup Mozzerella Cheese shredded
Instructions
- Cook and shred the chicken. I prefer to cook chicken in my sous vide, but you can cook it in your preferred method.
- Cook the rice in your preferrred way.
- Preheat oven to 350F
- In a medium bowl combine the chicken, cumin, oregano, onion powder, salt and lime juice. Then add the laughing cow cheese, green chiles, and rice. Stir until well combined.
- Divide the mixture between the 8 tortillas. Place the chicken into the middle of each tortilla and roll it up. Please seam side down in a 9×13 baking dish.
- Pour the enchiliada sauce evenly over the top. Top with shredded mozzerella.
- Bake for 25-30 minutes or until the cheese starts to bubble.
- Top with avacado, sour cream, green onion, or your favorite toppings.