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Chicken and Rice Enchiladas Recipe

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3.8 from 23 reviews

Easy, delicious, and filling Chicken and Rice Enchiladas loaded with shredded chicken, cooked rice, black beans, corn, bell pepper, and a creamy sauce. These enchiladas are baked with red enchilada sauce and topped with melted cheese, perfect for a satisfying Mexican main course.

  • Total Time: 50 minutes
  • Yield: 16 enchiladas

Ingredients

Filling Ingredients

  • 3 cups cooked chicken, shredded (about 3 breasts or 4 thighs)
  • 2 1/2 cups cooked rice (425g)
  • 15 oz can corn, drained
  • 15 oz can black beans, rinsed and drained
  • 1/2 green bell pepper, chopped
  • 1/4 onion, chopped
  • 1 clove garlic, minced
  • 4 oz can jalapeño peppers or diced green chiles
  • 10.5 oz can cream of chicken soup or one batch homemade
  • 4 oz cream cheese, softened

Assembly Ingredients

  • 3 cups shredded cheese (mozzarella, cheddar, or Mexican blend)
  • 16 large flour tortillas (not burrito size)
  • 1 batch red enchilada sauce or 4 cups store-bought

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Add a few spoonfuls of enchilada sauce to the bottom of two 9×13 inch baking pans to prevent sticking and add flavor.
  2. Make Filling: In a very large bowl, combine shredded chicken, cooked rice, drained corn, rinsed black beans, chopped green bell pepper, chopped onion, minced garlic, diced jalapeño peppers or green chiles, cream of chicken soup, and softened cream cheese. Stir everything thoroughly until well mixed.
  3. Assemble Enchiladas: Spoon about 1/2 cup of the filling mixture in a line along the edge of each large flour tortilla. Sprinkle a small handful of shredded cheese over the filling, then roll the tortilla tightly and place it seam-side down in the prepared baking pans. Each pan should hold 7-8 enchiladas. (Optionally, freeze the second pan at this point for later use.)
  4. Add Sauce and Cheese: Pour the red enchilada sauce evenly over the enchiladas in both pans. Sprinkle the remaining shredded cheese on top.
  5. Bake: Bake the enchiladas at 400°F (200°C) for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned.
  6. Serve: Serve the enchiladas hot with a fresh 5-minute homemade salsa or pico de gallo for added freshness and flavor.

Notes

  • Use leftover cooked chicken and rice to make this recipe faster and easier.
  • If you prefer, use homemade cream of chicken soup for a healthier option.
  • The recipe can be doubled to fill two pans, with the second pan suitable for freezing before baking.
  • Add extra jalapeños if you prefer more spice.
  • Serve with sour cream, guacamole, or fresh cilantro as garnish for extra flavor.
  • Use corn tortillas as a gluten-free alternative, but note the texture will be different.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/chicken-and-rice-enchiladas-recipe/