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Enjoy layered flavors and aromas with this satisfying, shareable bake.
Dive into this Happy-Crowd Bake and savor layers of bold flavors, each bite a comforting embrace. The tangy enchilada sauce melds with tender chicken, while cream cheese adds a velvety texture that contrasts beautifully with the hint of spice from the chili powder and cumin. As the aroma wafts through your kitchen, the rich scent of simmering onions and tomatoes wraps around you like a warm, familiar hug.
Cooking the rice until it’s golden brown adds depth, bringing a nutty undertone that enriches the entire dish. This step ensures every spoonful is flavorful, combining the rice’s earthiness with the vibrant spices. Shredded cheeses melt into gooey perfection, stretching with each comforting bite.
Gather friends or family around to share this dish bubbling from the oven, topped generously with Pepper Jack cheese. It’s a feast for both the senses and spirits, best enjoyed with the crunch of tortilla chips. Don’t forget a sprinkle of fresh cilantro to add a pop of color and hint of herbaceous freshness—a dish sure to invite nostalgia and conversation in equal measure.
Ingredients
- 2 (10-ounce) cans red enchilada sauce divided
- 2 tablespoons butter
- 1 (6.8-ounce) box Spanish rice and vermicelli mix
- 2 cups water
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 onion chopped
- 1 (8-ounce) package cream cheese softened
- 4 cups chicken cooked and chopped
- 1 (8-ounce) package Colby-Jack cheese shredded
- 1 cup sour cream
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 20 (6-inch) flour tortillas
- 1 (8-ounce) package Pepper Jack cheese shredded
- fresh cilantro leaves optional, to taste, for garnish
- tortilla chips to taste, for serving
- salsa optional, to taste, for serving
Directions
- Line two (3 1/2-quart) baking dishes with aluminum foil, letting the foil extend over the sides of each of the pans.
- Spray the foil with nonstick cooking spray.
- Spread 2 tablespoons of the enchilada sauce in the bottom of each pan.
- In a medium saucepan, melt the butter over medium heat.
- Add the rice mix, reserving the seasoning packet, and cook, stirring constantly, until the rice is lightly browned, about 2 minutes.
- Stir in the water, the diced tomatoes with green chilies (and their juices), the onion, and the reserved seasoning packet.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low.
- Cover and simmer the mixture until the rice is tender, about 15 minutes.
- Spoon the rice mixture into a large bowl.
- Add the cream cheese to the hot rice, stirring until the cheese is melted.
- Add the chicken, the Colby Jack, the sour cream, the cumin, and the chili powder, stirring until combined.
- Spoon 1/2 cup of the chicken mixture onto each of the tortillas.
- Roll the filled tortillas up tightly.
- Place the tortillas seam-side down in the prepared baking dishes.
- Pour the remaining enchilada sauce over the tortillas.
- Top the tortillas with the Pepper Jack cheese.
- Cover one of the casseroles with foil and then freeze. Once frozen, using the foil overhangs as handles, transfer the tortilla casserole from the dish, wrapping it tightly in foil, and then wrapping it in plastic wrap. Freeze the casserole for up to 1 month.
- Preheat the oven to 350 degrees F.
- Bake the remaining casserole covered for 45 minutes.
- Uncover and bake until hot and bubbly, about 15-20 minutes.
- Garnish with the cilantro.
- Serve with the tortilla chips and the salsa.
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