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Crispy Chicken Enchilada Rice with Creamy Cheese Centers

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A quick and easy Mexican-inspired dish featuring crispy rice balls filled with creamy cheese and tender shredded chicken, perfect for weeknights or potlucks.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1 ½ cups long-grain white rice (jasmine rice preferred)
  • 1 cup enchilada sauce (store-bought or homemade)
  • 6 ounces cream cheese, softened
  • 1 cup shredded cheddar or Mexican blend cheese
  • 3 cups chicken broth (low sodium preferred)
  • 1 small onion, finely chopped
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil or avocado oil
  • Optional garnishes: fresh cilantro, sliced jalapeños, sour cream, lime wedges

Instructions

  1. Shred about 2 cups of cooked chicken. Dice the onion and bell pepper finely, mince the garlic.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add onion and bell pepper; cook until softened, about 4-5 minutes. Add garlic and cook for 30 seconds.
  3. Add cumin, chili powder, smoked paprika, salt, and pepper. Stir for about 1 minute to coat veggies and release aroma.
  4. Stir in 1 ½ cups uncooked jasmine rice and shredded chicken. Toast rice lightly for about 2 minutes.
  5. Pour in 3 cups chicken broth and 1 cup enchilada sauce. Stir gently, bring to simmer, then reduce heat to low and cover.
  6. Cook rice undisturbed for 18-20 minutes until tender and liquid absorbed.
  7. While rice cooks, soften 6 ounces cream cheese in a bowl.
  8. Remove skillet from heat and fluff rice gently with a fork.
  9. Scoop small mounds of rice mixture onto a plate, flatten slightly, place a dollop of cream cheese in center, and mold rice around it to seal. Make 8-10 balls or patties.
  10. Return skillet to medium heat with a bit of oil. Place rice balls seam side down and cook until golden and crispy on all sides, about 3-4 minutes per side.
  11. Sprinkle shredded cheddar or Mexican blend cheese over rice balls. Cover skillet and let cheese melt for 2-3 minutes.
  12. Garnish with fresh cilantro, sliced jalapeños, and a squeeze of lime. Serve hot with sour cream on the side.

Notes

If rice seems dry during cooking, add a splash of broth. Be gentle when forming rice balls to prevent cheese from leaking. Chilling cream cheese slightly helps it hold shape better. Avoid overcrowding skillet when crisping rice balls. Use a spatula with a thin edge to flip carefully. For a gluten-free version, verify enchilada sauce ingredients. Dairy-free options include plant-based cream cheese and shredded cheese. Can bake rice balls at 400°F for 15 minutes as an alternative crisping method.

Nutrition

Keywords: crispy chicken enchilada rice, cheesy rice balls, enchilada recipe, easy Mexican dinner, creamy cheese centers, weeknight meal, comfort food

Find it online: https://fuzzyforker.com/crispy-chicken-enchilada-rice-with-creamy-cheese-centers-easy-recipe/