Chicken and Rice Enchiladas

Chicken and Rice Enchiladas are a comforting, flavorful dish that brings together tender shredded chicken, fluffy rice, and a vibrant blend of spices and sauces. This recipe is perfect for weeknight dinners or feeding a crowd, offering a satisfying meal wrapped in soft flour tortillas and topped with gooey melted cheese. Whether you’re an enchilada enthusiast or trying this classic Mexican-inspired dish for the first time, these enchiladas are sure to become a family favorite.

Why This Chicken and Rice Enchiladas Stands Out

What makes this Chicken and Rice Enchiladas recipe special is the harmonious combination of wholesome ingredients and bold flavors. Using cooked chicken and rice as the base, the dish is loaded with colorful veggies like bell peppers and onions, plus the delightful creaminess from cream cheese and cream of chicken soup. The addition of jalapeño peppers or diced green chiles adds a subtle kick that wakes up your taste buds without overpowering the dish. And of course, the enchilada sauce and melted cheese tie everything together in a warm, inviting casserole that’s easy to assemble and bake.

This recipe is incredibly versatile, making it suitable for busy weeknights or meal prepping for the week ahead. Plus, it’s simple to customize by swapping in your favorite cheeses or adjusting the spice level. The balance between protein, grains, and vegetables makes it a well-rounded meal that’s both hearty and satisfying.

What’s in the Bowl

• 3 cups cooked chicken, shredded (about 3 breasts or 4 thighs) – the hearty protein base
• 2 1/2 cups cooked rice (425g) – adds substance and soaks up the flavors
• 15 oz can corn, drained – sweet bursts of texture
• 15 oz can black beans, rinsed and drained – adds fiber and richness
• 1/2 green bell pepper, chopped – for a fresh crunch and color
• 1/4 onion, chopped – brings a mild sweetness when cooked
• 1 clove garlic, minced – aromatic depth
• 4 oz can jalapeño peppers or diced green chiles – gentle heat and flavor complexity
• 10.5 oz can cream of chicken soup or homemade equivalent – creamy binder
• 4 oz cream cheese, softened – adds richness and smooth texture
• 3 cups shredded cheese (mozzarella, cheddar, or Mexican blend) – melty topping that seals in flavor
• 16 large flour tortillas (not burrito size) – soft wraps for the filling
• 1 batch red enchilada sauce or 4 cups store-bought – the signature sauce that brings it all together

Equipment & Tools

• Large mixing bowl – to combine your filling ingredients effortlessly
• Measuring cups and spoons – for precision and consistency
• Sharp knife and cutting board – for chopping veggies and shredding chicken
• Large skillet or pan – to sauté the bell pepper, onion, and garlic
• 9×13 inch baking dish – perfect size for layering and baking the enchiladas
• Spatula or wooden spoon – for mixing and spreading the sauce
• Aluminum foil – to cover the dish while baking and keep it moist

Directions: Chicken and Rice Enchiladas

Step 1: Prep the Filling

In a large skillet over medium heat, sauté the chopped green bell pepper and onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the sautéed vegetables to a large bowl. Add the shredded chicken, cooked rice, drained corn, rinsed black beans, jalapeño peppers or diced green chiles, cream of chicken soup, and softened cream cheese. Stir everything together until well combined and creamy.

Step 2: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread about 1 cup of the red enchilada sauce evenly on the bottom of your 9×13 inch baking dish. Take one flour tortilla and place about 1/3 cup of the chicken and rice filling in the center. Sprinkle a little shredded cheese over the filling, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling until the dish is full.

Step 3: Top and Bake

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese generously on top. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 4: Serve

Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream if desired. Enjoy!

Seasonal Spins

• Summer: Add fresh diced tomatoes or roasted corn for extra sweetness and texture.
• Fall: Incorporate sautéed mushrooms or butternut squash for a cozy twist.
• Winter: Use roasted poblano peppers for a smoky heat that warms you up.
• Spring: Add fresh herbs like cilantro and green onions for brightness.

If You’re Curious

Wondering if you can swap ingredients or make this recipe your own? Absolutely! Here are a few ideas:

• You can substitute cooked quinoa or cauliflower rice for the cooked rice to lighten the dish.
• Try different cheese blends like pepper jack for a spicy kick or Monterey Jack for creaminess.
• Feel free to use your homemade Cheesy Chicken Alfredo Casserole chicken as the protein base.
• If you want a pasta twist, check out the Baked Chicken Parmesan Pasta Casserole for inspiration.

Best Ways to Store

Leftovers of Chicken and Rice Enchiladas keep well and reheat beautifully. To store, transfer any uneaten enchiladas into an airtight container and refrigerate for up to 4 days. When ready to enjoy again, reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is melted. Alternatively, microwave individual portions covered with a damp paper towel for 1-2 minutes. For longer storage, freeze the enchiladas in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Your Top Questions

Can I make Chicken and Rice Enchiladas ahead of time?

Yes! You can assemble the enchiladas a day in advance, cover them tightly, and refrigerate. When you’re ready, bake them as directed, adding a few extra minutes if baking straight from the fridge.

What if I don’t have cream of chicken soup?

You can easily make a homemade version by combining chicken broth, milk, flour, and butter to create a creamy sauce. This option allows you to control the ingredients and keep the dish light.

Can I use corn tortillas instead of flour tortillas?

Absolutely. Corn tortillas can be used for a more traditional flavor. Just be sure to warm them first to prevent cracking when rolling.

How spicy is this dish?

The heat level depends on the jalapeño peppers or green chiles you use. To keep it mild, use mild diced green chiles, or increase the jalapeños for more spice. You can always adjust to your taste preference.

Similar Recipes

• Cheesy Chicken Alfredo Casserole – A creamy pasta dish with tender chicken and cheesy goodness.
• Baked Chicken Parmesan Pasta Casserole – A comforting baked pasta with chicken and Parmesan cheese.

Next Steps

Now that you have this delicious Chicken and Rice Enchiladas recipe, consider exploring other Mexican-inspired dishes or casseroles for your next meal. Experiment with different fillings, cheeses, and sauces to keep your weeknight dinners exciting. Don’t forget to pair these enchiladas with fresh sides like guacamole, salsa, or a crisp salad to balance the richness.

Chicken and Rice Enchiladas are a perfect example of simple ingredients coming together to create a dish that’s both filling and full of flavor. The combination of tender chicken, fluffy rice, and savory sauce wrapped in soft tortillas makes each bite a delight. Whether you’re sharing with family or meal prepping for the week, this recipe delivers on comfort and taste every time. Enjoy the process of making it your own and savor the satisfying results!

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