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Chicken and Rice Enchiladas

A comforting, cheesy tray of chicken and rice enchiladas baked in red enchilada sauce.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 16 enchiladas

Ingredients

  • 3 cups cooked chicken, shredded about 3 breasts or 4 thighs
  • 2.5 cups cooked rice about 425 g
  • 15 oz corn (canned) drained
  • 15 oz black beans (canned) rinsed and drained
  • 1/2 green bell pepper chopped
  • 1/4 onion chopped
  • 1 clove garlic minced
  • 4 oz jalapeño peppers or diced green chiles (canned)
  • 10.5 oz cream of chicken soup store-bought or one batch homemade
  • 4 oz cream cheese softened
  • 3 cups shredded cheese mozzarella, cheddar, or Mexican blend, divided
  • 16 large flour tortillas not burrito size
  • 1 batch red enchilada sauce or about 4 cups store-bought; divided between pans

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spread a few spoonfuls of enchilada sauce across the bottoms of two 9×13-inch baking pans.
  • Make the filling: in a very large bowl combine the shredded chicken, cooked rice, drained corn, rinsed black beans, chopped green bell pepper, chopped onion, minced garlic, canned jalapeños or diced green chiles, cream of chicken soup, softened cream cheese, and 1 cup of the shredded cheese. Stir until evenly combined.
  • Assemble the enchiladas: spoon about 1/2 cup of the filling along the edge of each tortilla, sprinkle a small handful of shredded cheese on top, then roll the tortilla tightly and place it seam-side down in one of the prepared pans. Fit about 7–8 enchiladas per pan.
  • Pour and top: divide the remaining enchilada sauce evenly over both pans, covering the tops of the rolled tortillas. Sprinkle the remaining shredded cheese over the sauce.
  • Bake the enchiladas at 400°F (200°C) for 15–20 minutes, or until the cheese is melted and bubbly.
  • Serve warm with salsa or pico de gallo if desired.

Equipment

  • Two 9×13-inch baking pans
  • large mixing bowl
  • Spoon or rubber spatula
  • measuring cups
  • Can opener
  • Knife and cutting board

Notes

  • Yield: 16 enchiladas.
  • Serving size: 1 enchilada.
  • Use boxed flavored rice or homemade Mexican rice if short on time.
  • Substitute store-bought red or green enchilada sauce (about 4 cups total).
  • Assemble ahead without sauce and refrigerate for up to 2 days, then add sauce and bake.
  • To freeze, assemble without sauce, wrap tightly, and freeze for up to 3 months.