I can't think of many cozier dinners than Chicken and Rice Enchiladas, loaded with beans, corn, veggies and a creamy sauce, and baked with enchilada sauce and cheese.
Chicken and Rice Enchiladas loaded with all the good stuff.
Chicken and Rice Enchiladas loaded with all the good stuff.This Chicken and Rice Enchilada recipe is my go-to when I want a comforting meal the whole family will happily eat. It's like a mash-up of chicken casserole and enchiladas; a meal in one, loaded with so much goodness like shredded chicken, rice, veggies, beans and corn. But the real showstopper is the easy homemade enchilada sauce poured on top. Use corn tortillas or flour tortillas.
Lastly, this recipe makes TWO pans of enchiladas, because if you're going through the work, you may as well make a second pan for the freezer for an easy meal another day. Or, give it to a family in need (browse our meal-train recipes here).
Don't miss my other Mexican recipes like Tres Leches Cake, Authentic Mexican Rice, Tamales, and Birria Tacos.
How to make Chicken and Rice Enchiladas:
Make Filling: In a very large bowl, combine all ingredients except for the tortillas and enchilada sauce then stir to mix everything. Add a few spoonfuls of enchilada sauce to the bottom of TWO 9×13″ pans (I like to use an aluminum disposable pan to freeze the second batch).
Assemble: Scoop ½ cup of the mixture onto a large flour tortilla. Sprinkle a small handful of shredded cheese on top, then roll tortilla tightly. Place seam-side down in pan (each pan should fit 7-8 enchiladas) and drizzle enchilada sauce on top, dividing it between both pans.
Bake: Sprinkle any remaining cheese on top and bake at 400°F (200°C) for 15-20 minutes, or until bubbly and cheese is melted. Serve with easy Homemade Salsa or Pico de Gallo and a glass of Horchata.
Make Ahead and Freezing Instructions:
To Make Ahead: Follow the instructions to assemble the enchiladas, but don't pour the enchilada sauce on top. Cover and refrigerate for up to 2 days. Pour enchilada sauce and cheese on top just before baking. This recipe makes TWO 9×13 pans. I love to serve one for dinner that night, and freezing the other one for another day.
To Freeze: Follow the instructions to assemble the enchiladas, but don't pour the enchilada sauce on top. Cover tightly with two layers of aluminum foil and keep in the freezer for up to 3 months. Freeze enchilada sauce seperatly, if desired, and thaw overnight in fridge. Pour enchilada sauce over frozen enchiladas and bake from frozen at 350°F (180°C) for about 1 hour, covered in foil. Remove foil and bake for 30 minutes, or until hot and bubbly
More Enchilada & Burrito Recipes:
- Veggie Enchiladas
- Cheese Enchiladas
- Shredded Beef Enchiladas
- Mole Enchiladas
- Wet Burrito
- Smothered Green Chile Chicken Burritos
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Recipe
Chicken and Rice Enchiladas
Equipment
- 9×13 inch pan
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
- 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
- Preheat oven to 400 degrees F (200 degrees C). Add a few spoonfuls of enchilada sauce to the bottom of TWO 9×13 inch pans.
- Filling: Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.
- Assemble: Spoon ½ cup of filling mixture into a line on the edge of a tortilla. Sprinkle a small handful of shredded cheese on top of the filling. Roll each tortilla tightly and place seam-side-down into pan. Each pan should fit 7-8 enchiladas. (At this point you may freeze the second pan, if desired).
- Pour enchilada sauce over the top, dividing it between both pans. Sprinkle with remaining cheese.
- Bake at 400 degrees (200 degrees C) for 15-20 minutes, or until cheese is melted and bubbly.
- Serve with 5-minute homemade salsa, or pico de gallo.
Notes
Nutrition
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I originally shared this recipe February 2019. Updated March 2025.
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This is a truly outstanding recipe! I was disappointed at first when I saw that it calls for a can of cream of chicken soup since I can’t do gluten or MSG. Then I was delighted to find your link to making the soup from scratch, which turned out to be another fantastic recipe. I fed these enchiladas to a friend who is very fussy about enchiladas as they are her favourite food ever. She pronounced my enchiladas to be the best she’s ever had! Thank you for both of these recipes. I will be making them again and again now.
can you substitute shredded chicken with ground chicken?
Yes, you can totally use ground chicken instead of shredded — just cook and season it first. It’ll change the texture a bit, but the flavors still work great. Just make sure it’s fully cooked before mixing it into the filling. Let us know how it goes!