Loaded Chicken Enchiladas are made with shredded chicken, rice, beans, corn, bell pepper, and onion mixed in a creamy sauce and topped with cheese and homemade enchilada sauce.
Mexican food is quite possibly my favorite type of food. After spending several months living in Mexico and learning from true Mexican chefs, I developed an even greater love of the food. My favorite Mexican recipes include 5-Minute Homemade Salsa, Authentic Mexican Rice, and Tres Leches Cake! I have a host of other Mexican recipes you might also enjoy!
Loaded Chicken Enchiladas
Mexican enchiladas are one of those EASY recipes that I am always happy to make because I know that not one of my children will put up a fight when it comes to eating them! These easy chicken enchiladas are loaded with all the good stuff and topped with the most delicious enchilada sauce.
Are chicken enchiladas bad for you?
Due to their saucy and creamy nature, enchiladas are not generally the healthiest food to eat. However, not all chicken enchiladas are made the same way or filled with the same ingredients, and these enchiladas include healthier ingredients than most.
These chicken enchiladas include chicken and black beans (which have protein and fiber) as well as bell pepper and onions (which have valuable vitamins and minerals). You could substitute brown rice for white rice for extra health benefits.
Can I make chicken enchiladas with flour tortillas?
Traditional Mexican enchiladas are made with corn tortillas. However, my family enjoys them with flour tortillas as well. I buy large (not the giant burrito size) flour tortillas when I make enchiladas. You can make these enchiladas with either flour or corn tortillas.
My favorite brand of flour tortillas are the Tortilla Land or Fresca brand of uncooked flour tortillas. You cook them fresh at home, in a skillet. I buy mine from Costco, but they’re pretty commonly found at grocery stores.
Ingredients in chicken enchiladas:
- shredded chicken
- black beans
- green bell pepper
- diced jalapeños or diced green chiles
- cream of chicken soup
- cream cheese
- shredded cheese
- large flour tortillas
- homemade enchilada sauce
How to make chicken enchiladas:
- Add the chicken, rice, chopped veggies, black beans, corn, cream of chicken soup, and cream cheese to a large mixing bowl and stir until well combined.
- Spoon 1/2 cup of filling mixture into a line on the edge of a tortilla. Sprinkle cheese on top of the filling.
- Roll your tortillas tightly and place, seam side down, into a 9×13” pan. Each pan should be able to fit 7-8 enchiladas.
- Pour desired amount of enchilada sauce over the top. Sprinkle with shredded cheese.
- Bake at 400 degrees for 15-20 minutes, or until cheese is melted and bubbly.
Make ahead instructions:
To make ahead, prepare the enchiladas as instructed, but don’t add the enchilada sauce on top. Refrigerate for up to 2 days. Add enchilada sauce and cheese on top right before baking.
This recipe makes TWO 9×13” pans of enchiladas. I serve one for dinner, and freeze the other in a disposable aluminum pan.
To Freeze Enchiladas:
To freeze, prepare the enchiladas up until baking. Cover the pan tightly with two layers of aluminum foil and freeze the enchiladas for up to 3 months.
Bake the enchiladas from frozen at 350 degrees for about 1 1/2 hours, covered in foil. Remove foil and bake for an additional 30 minutes, or until hot and bubbly.
HERE ARE ALL OF MY MEXICAN RECIPES. SOME OF MY FAVORITES INCLUDE:
Loaded Chicken Enchiladas are made with shredded chicken, rice, beans, corn, bell pepper, and onion mixed in a creamy sauce and topped with cheese and homemade red enchilada sauce.
- 3 cups cooked chicken , shredded (about 3 breasts or 4 thighs)
- 2 1/2 cups cooked rice (see note*)
- 1 can corn , drained
- 1 can black beans , rinsed and drained
- 1/2 green bell pepper , chopped
- 1/4 onion , chopped
- 1 clove garlic , minced
- 4 ounces canned jalapeño peppers (or diced green chilies)
- 1 can cream of chicken soup (see note**)
- 4 ounces cream cheese , softened
- 3 cups shredded cheese (mozzarella or mexican blend)
- 16 large flour tortillas (not burrito size)
- 1 batch red enchilada sauce (or 4 cups store bought)
Preheat oven to 400 degrees F.
Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans.
Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.
Spoon 1/2 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 the tortilla tightly and place it seam side down into prepared pan. Each pan should be able to fit 7-8 enchiladas.
Pour sauce over the top of the enchiladas, dividing it between both pans. Sprinkle any remaining cheese on top.
Bake at 400 degrees for 15-20 minutes, or until cheese is melted and bubbly.
*If I'm in a hurry I often cook one box of rice-a-roni, which yields the perfect amount for this recipe . We like the cilantro-lime, Mexican, or rice pilaf flavors best in these enchiladas.
**Feel free to substitute one batch of my homemade cream of chicken soup.
***You can substitute any brand of store-bought red or green enchilada sauce that you like. You will need about 4 cups of sauce.
To Freeze Enchiladas:
To freeze the second pan of enchiladas, prepare up until baking (I usually use a disposable aluminum pan for the batch I will be freezing).
Cover the pan tightly with two layers of aluminum foil and freeze the enchiladas for up to 3 months.
Bake the enchiladas from frozen, at 350 degrees for about 1 1/2 hours, covered in foil. Remove foil and bake for an additional 30 minutes, or until hot and bubbly.
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.