Chicken and Rice Enchiladas
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
16 enchiladas
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Calories
315 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken and Rice Enchiladas
Description
This Chicken and Rice Enchiladas recipe uses a filling with shredded chicken, cooked rice, canned corn and black beans, sautéed bell pepper, onion, and garlic, plus jalapeno or green chiles for a mild heat. Cream cheese and cream of chicken soup add creaminess and bind the filling together. The mixture is evenly mixed, then spread into flour tortillas, sprinkled with cheese, rolled, and placed in baking dishes.
Red enchilada sauce is poured over the filled tortillas, topped with more shredded cheese, and baked at 400°F until the cheese melts and the sauce bubbles, about 15–20 minutes. The result is a creamy, cheesy enchilada with a bit of spice and a blend of textures from the beans, corn, and veggies.
This recipe makes enough for two 9x13-inch pans, allowing one batch to be baked and served immediately and the other to be frozen or stored for later. Serving options include topping with fresh salsa or pico de gallo to add brightness and freshness.
When pressed for time, boxed flavored rice mixes can substitute homemade rice. The enchiladas can be assembled in advance and refrigerated, with sauce and cheese added right before baking. Freezing instructions allow storing for up to three months, with directions to bake from frozen ensuring convenience.
Ingredients
- 3 cups chicken shredded (about 3 breasts or 4 thighs, cooked
- 2 1/2 cups rice 425g, cooked
- 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 jalapeno pepper or diced green chiles
- 10.5 oz can cream of chicken soup or one batch homemade
- 4 oz cream cheese , softened
- 3 cups cheese mozzarella cheddar, or Mexican blend, shredded
- 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.
Notes
- This recipe yields 16 enchiladas; plan serving sizes accordingly.
- If you need to save time, using boxed flavored rice mixes works well instead of cooking rice from scratch.
- You can substitute homemade cream of chicken soup with canned varieties or vice versa.
- Any store-bought red or green enchilada sauce can be used; approximately 4 cups are needed.
- Make ahead by assembling the enchiladas without sauce and cheese; refrigerate for up to 2 days before baking.
- Freeze assembled enchiladas covered in foil for up to 3 months; add sauce and cheese before baking from frozen at 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16enchiladas
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 773mg | 32% |
| Potassium | 283mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 422IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 208mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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