Description
Indulge in the comforting flavors of Chicken and Rice Enchiladas, a delightful twist on a classic dish that is sure to please everyone at the table. These enchiladas feature a creamy filling made from shredded chicken, fluffy rice, black beans, and fresh vegetables, all enveloped in soft flour tortillas. Topped with rich enchilada sauce and gooey melted cheese, these enchiladas are perfect for family dinners, gatherings, or meal prep. Whether you’re looking for an easy weeknight dinner or a dish to impress guests, this recipe offers both satisfaction and versatility. Customize the fillings with your favorite ingredients or use what you have on hand for a nourishing meal that’s deliciously simple to make.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 2 1/2 cups cooked rice
- 15 oz can corn
- 15 oz can black beans
- 4 oz can jalapeño peppers or diced green chiles
- 10.5 oz can cream of chicken soup
- 4 oz cream cheese, softened
- 16 large flour tortillas
- 1 batch red enchilada sauce
Instructions
- Preheat the oven to 400°F (200°C). Spread some enchilada sauce in the bottom of two 9×13-inch pans.
- In a large mixing bowl, combine shredded chicken, cooked rice, corn, black beans, jalapeños, cream of chicken soup, cream cheese, chopped bell pepper, onion, and garlic until mixed well.
- Spoon about 1/2 cup of the filling onto each tortilla. Add a sprinkle of cheese before rolling tightly and placing seam-side down in the pans.
- Pour remaining enchilada sauce over the rolled tortillas in both pans and top with any leftover cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 180g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg