5 from 190 votes
Chicken and Rice Enchiladas
Chicken and Rice Enchiladas combine shredded cooked chicken, cooked rice, corn, black beans, chopped bell pepper and onions, and creamy ingredients including cream cheese and cream of chicken soup. Rolled in large flour tortillas, they are covered with red enchilada sauce and shredded cheese before baking until bubbly and melted. This recipe yields sixteen enchiladas, suitable for meal prepping or serving larger groups.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
16
enchiladas
Calories:
315 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 enchiladas
Amount Per Serving
Calories 315
% 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.