Cheesy Chicken and Rice Tortillas
Elevate your weeknight dinner game with these irresistible Cheesy Chicken and Rice Tortillas! Packed with succulent diced chicken breast, fluffy seasoned rice, and melty cheddar cheese, this easy-to-make recipe strikes the perfect balance of hearty and indulgent. Fragrant garlic, smoky paprika, and ground cumin give the dish a flavorful Tex-Mex flair, while optional toppings like fresh cilantro, creamy sour cream, and zesty salsa add a customizable touch. With just 15 minutes of prep and 20 minutes of cook time, these cheesy tortillas are a quick, family-friendly meal that’s as satisfying as it is delicious. Whether you fold them like tacos or roll them burrito-style, every bite is brimming with comfort and bold flavor! Perfect for easy dinner nights, meal prep, or casual gatherings.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 cups Cooked white or brown rice
- 1.5 cups Shredded cheddar cheese
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 pieces Tortillas (flour or corn)
- 0.25 cups Chopped fresh cilantro (optional)
- 0.5 cups Sour cream (for garnish, optional)
- 0.5 cups Salsa (for garnish, optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, black pepper, cumin, and smoked paprika.
Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let rest for 5 minutes.
While the chicken rests, heat the remaining 1 tablespoon of olive oil in the same skillet. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cooked rice to the skillet and stir well to combine. Optional: Add a pinch of additional salt and cumin if desired for flavor.
Dice the rested chicken breasts into small cubes and add them to the rice mixture. Stir to evenly distribute the chicken.
Sprinkle 1 cup of the shredded cheddar cheese into the skillet and mix well until the cheese is melted and incorporated.
Warm the tortillas in the microwave or on a skillet until pliable.
Scoop the cheesy chicken and rice mixture into the center of each tortilla. Top with a sprinkle of the remaining shredded cheddar cheese, chopped cilantro, and any optional garnishes like sour cream or salsa.
Roll up the tortillas or fold them taco-style. Serve immediately and enjoy!
Nutrition Facts
Calories |
3229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 6289 mg | 273% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 14.4 g | ||
| Protein | 191.0 g | 382% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1723 mg | 133% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
