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.
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 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.