Cheesy Chicken And Rice Tortillas Recipes

CHEESE 'N RICE QUESADILLAS

Steps:

• Bring water, spread, Knorr® Fiesta Sides™ - Mexican Rice and chilies to a boil in medium saucepan.
• Reduce heat to low and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand 10 minutes.
• Place 5 tortillas on baking sheet. Top tortillas with rice mixture, then cheese and another tortilla.
• Broil until tortillas are lightly toasted and cheese is melted, turning once.
• Cut each quesadilla into 4 wedges and serve, if desired, with guacamole, sour cream and/or chopped fresh cilantro.

CHEESY CHICKEN TORTILLA SOUP

Steps:

• In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
• Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
• Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
• Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
• Add the roasted chicken to the soup and let simmer for 5 more minutes.
• Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.

CHEESY CHICKEN AND RICE TORTILLAS

Steps:

• Mix soup, water, salsa, rice and chicken in slow cooker.
• Cover and cook on low 7 to 8 hours or until done.
• Serve on tortillas.
• Notes: I usually serve this with typical taco accompaniments (tomatoes, additional cheese, shredded lettuce, sour cream, additional salsa, etc.).

EASY CHEESY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
• Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

CHICKEN TORTILLA & RICE CASSEROLE

Steps:

• Preheat oven to 350. Brown chicken in saute pan with seasonings until done. Mix together everything except margarine. Place margarine in casserole dish and place in oven to melt.After margarine has melted, remove dish and add the chicken-rice mixture. Cover with foil and bake for 30 minutes.
• ***For some reason I remember having to either cook the rice and then add it or add more liquid and increase the cooking time. When I make it again, I will correct the recipe.

CHEESY MEXICAN CHICKEN & RICE

Steps:

• Dice onions and cut chicken into bite-sized pieces. In a large skillet, cook in the oil until the chicken is white and fully cooked.
• Chop the bell peppers and tomatoes into bite-sized pieces and place in a large pot. Mix in the chicken, Cheese Whiz, cream of chicken soup, and salt.
• Cook on medium-low, stirring frequently, until mixture is heated through. It's ready to eat as soon as it's hot enough, but you may want to simmer it longer if you prefer less-crunchy pepper pieces.
• Cook the rice. I find that 2 cups of water and 2 cups of rice need about 2-1/2 minutes in my microwave, then 2 or 3 more minutes to sit and steam.
• Serve chicken/cheese mixture over rice. You can break up tortilla chips on top or use them to scoop it up.