Chicken and Rice Enchiladas
These Chicken and Rice Enchiladas are a comforting, flavorful dish perfect for weeknights, packed with tender chicken, fluffy rice, and melty cheese in soft flour tortillas.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Sharp knife and cutting board
- Large skillet or pan
- 9x13 inch Baking Dish
- Spatula or wooden spoon
- Aluminum Foil
Ingredients
For the Filling
- 3 cups cooked chicken shredded
- 2.5 cups cooked rice
- 15 oz can corn drained
- 15 oz can black beans rinsed and drained
- 0.5 green bell pepper chopped
- 0.25 onion chopped
- 1 clove garlic minced
- 4 oz can jalapeño peppers or diced green chiles
- 10.5 oz can cream of chicken soup or homemade equivalent
- 4 oz cream cheese softened
- 3 cups shredded cheese mozzarella, cheddar, or Mexican blend
- 16 large flour tortillas not burrito size
- 4 cups red enchilada sauce or 1 batch homemade
Instructions
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 9x13 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!
Notes
- Leftovers keep well refrigerated for up to 4 days and reheat nicely in oven or microwave.
- Freeze enchiladas for up to 3 months; thaw overnight before reheating.
- Customize the spice level by adjusting the amount or type of jalapeño peppers or green chiles.
- Substitute cooked quinoa or cauliflower rice for a lighter alternative to white rice.
- Use different cheese blends like pepper jack or Monterey Jack for flavor variations.