Chicken and Rice Enchiladas
Easy, delicious and filling Chicken and Rice Enchiladas loaded with chicken, rice, beans, corn, veggies and a creamy sauce, baked with enchilada sauce and cheese on top.
Servings: 16 enchiladas
Calories: 315kcal
Cost: $16
Equipment
- 9x13 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 9x13 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 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 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.
Video
Notes
Yield: 16 enchiladas. Serving Size: 1 enchilada.
Rice: If I'm in a hurry I will cook a package of boxed rice mix, like cilantro-lime rice, Mexican, or rice pilaf flavors best in these enchiladas. Or, use our homemade Mexican rice or rice pilaf.
Canned Cream of soup: I use one batch of my homemade cream of chicken soup.
Enchilada Sauce: sub any brand store-bought red or green enchilada sauce. You will need about 4 cups of sauce.
Make Ahead Instructions: 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 right before baking. This recipe makes TWO 9x13 pans. I love to serve one for dinner that night, and freezing the other one for another day.
Freezing Instructions: 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
Nutrition
Calories: 315kcal | Carbohydrates: 29g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 773mg | Potassium: 283mg | Fiber: 4g | Sugar: 3g | Vitamin A: 422IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 3mg
Recipe Link
Recipe Video
