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Enchiladas and Rice Recipe (Classic Mexican Comfort Meal)

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These Homemade Enchiladas and Rice are a delicious Mexican-inspired dinner featuring soft tortillas filled with seasoned meat or chicken, covered in a flavorful enchilada sauce, topped with melted cheese, and served with perfectly seasoned Mexican rice. It’s a comforting, restaurant-style meal the whole family will love.

Ingredients

For the Enchiladas

  • 12 corn tortillas (or flour tortillas)
  • 3 cups shredded cooked chicken, beef, or seasoned ground beef
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp Mexican oregano
  • Salt and black pepper, to taste

For the Enchilada Sauce

  • 2 tbsp vegetable oil or butter
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • 2 cups tomato sauce
  • 2 cups chicken or beef broth
  • Salt and pepper, to taste

For the Mexican Rice

  • 2 cups long-grain white rice
  • 2 tbsp vegetable oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper, to taste
  • ½ cup frozen peas and carrots (optional)
  • Fresh cilantro for garnish

Instructions

1. Prepare the Enchilada Filling

  1. Heat olive oil in a skillet over medium heat.
  2. Add onion and cook for 3–4 minutes until softened.
  3. Add garlic and cook for 30 seconds.
  4. Add shredded chicken, beef, or ground meat.
  5. Season with cumin, chili powder, oregano, salt, and pepper.
  6. Cook for 5 minutes until well combined.

2. Make the Enchilada Sauce

  1. Heat oil in a saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute.
  3. Add chili powder, cumin, garlic powder, onion powder, and smoked paprika.
  4. Slowly whisk in tomato sauce and broth.
  5. Simmer for 10–15 minutes until slightly thickened.
  6. Adjust seasoning to taste.

3. Assemble the Enchiladas

  1. Preheat oven to 375°F (190°C).
  2. Spread a thin layer of enchilada sauce in a baking dish.
  3. Warm tortillas until soft and flexible.
  4. Fill each tortilla with meat mixture and cheese.
  5. Roll tightly and place seam-side down in the dish.
  6. Pour remaining sauce over the top.
  7. Sprinkle with shredded cheese.
  8. Bake for 20–25 minutes until hot and bubbly.

4. Make the Mexican Rice

  1. Rinse rice until water runs clear.
  2. Heat oil in a saucepan.
  3. Add rice and toast for 3–5 minutes until lightly golden.
  4. Add onion and cook for 2 minutes.
  5. Add garlic and cook for 30 seconds.
  6. Stir in tomato sauce, broth, cumin, chili powder, smoked paprika, salt, and pepper.
  7. Bring to a boil.
  8. Reduce heat to low, cover, and cook for 18–20 minutes.
  9. Let rest for 5 minutes, then fluff with a fork.
  10. Stir in peas and carrots if desired.

Serving Suggestions

Serve your Enchiladas and Rice with:

  • Refried beans
  • Guacamole
  • Pico de gallo
  • Sour cream
  • Fresh cilantro
  • Sliced jalapeños
  • Lime wedges
  • Tortilla chips and salsa

Tips for the Best Enchiladas & Rice

  • Warm tortillas before rolling to prevent cracking.
  • Use freshly shredded cheese for the best melt.
  • Rotisserie chicken makes a quick and flavorful filling.
  • Toasting the rice before cooking gives it a classic Mexican restaurant flavor.
  • Make the enchilada sauce from scratch for a richer taste.

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze enchiladas and rice separately for up to 3 months.
  • Reheat covered in the oven or microwave until warmed through.

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Enchiladas and Rice Recipe (Easy Homemade Mexican Dinner with Cheese & Sauce)

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