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.
Added Greek yogurt and chicken Boulianne instead of soup, used blended cottage cheese instead of cream cheese. I wanted to make it higher in protein. Forgot to add the rice, lol, it was fantastic.
This recipe is very creamy and heavy but delicious! I’ve made it twice. Once with everything made from scratch( the enchiladas sauce and cream of chicken) and the second time with the store bought cans. And you really nailed it. I couldn’t taste the difference. I came here to say the chicken mixture goes great on eggs!!! I heated up the chicken mixture and then threw it on top of cooked scrambled eggs but without the rice. Love this page. All your recipes are amazing.
This recipe has been a staple in our home for several years. The red sauce recipe that goes with it is very easy to make. The whole meal is a breeze to put together and is a family favorite.
I was hesitant to try this because of the soup. However, it was absolutely delicious. My family love it. Will definitely make again. Everyone loved it.
These are great. Next time, and there will be one, I plan to use brown rice so they have more fiber.
So delicious!! My whole family and guests loved these enchiladas! I easily made these gluten free for our guests by getting gluten free tortillas and cream soup. Definitely a winner!
A big hit with the family and now in our regular rotation. I used red sauce on one pan and green sauce on the other. Can’t wait to make this for my next dinner party!
Overall flavorful and easy to follow recipe. Next time I will sweat the onions and preheat the mix slightly prior to adding to the tortilla.
Thank you for this recipe. It works well with gluten free wraps as they break apart when you try to fold them. Love the sauce too! This is a keeper!