5 from 1 vote
A chicken enchilada with red sauce served on a white plate with a fork and a side of pico de gallo and cilantro.
Loaded Chicken Enchiladas
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

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.

Course: Main Course
Cuisine: Mexican
Keyword: chicken enchiladas, enchiladas, enchiladas recipe, mexican enchiladas
Servings: 16 enchiladas
Calories: 318 kcal
Author: Lauren Allen
Ingredients
  • 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 jalapeƱo 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)
Instructions
  1. Preheat oven to 400 degrees F.

  2. Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans.

  3. Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.

  4. 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. 

  5. Roll the tortilla tightly and place it seam side down into prepared pan. Each pan should be able to fit 7-8 enchiladas.

  6. Pour sauce over the top of the enchiladas, dividing it between both pans. Sprinkle any remaining cheese on top.

  7. Bake at 400 degrees for 15-20 minutes, or until cheese is melted and bubbly.

Recipe Notes

*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.