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Baked chicken enchiladas topped with melted cheese and fresh parsley, served alongside black beans and chopped onions for a delicious Mexican dinner

Chicken and Rice Enchiladas

These hearty Chicken and Rice Enchiladas are filled with chicken, rice, beans, corn, and veggies, all topped with a homemade enchilada sauce that melts perfectly in the oven.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 14
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cooked shredded chicken about 3 chicken breasts or 4 thighs, shredded
  • 2 ½ cups cooked rice 425g, any type of cooked rice such as white, brown, or Mexican rice
  • 1 15 oz can corn (drained)
  • 1 15 oz can black beans (rinsed and drained)
  • ½ green bell pepper chopped
  • ¼ onion chopped
  • 1 clove garlic minced
  • 1 4 oz can diced jalapeños or green chiles
  • 1 10.5 oz can cream of chicken soup (or use homemade version)
  • 4 oz cream cheese softened
  • 3 cups shredded cheese mozzarella, cheddar, or Mexican blend
  • 16 large flour tortillas not burrito size
  • 1 batch red enchilada sauce or 4 cups store-bought, as preferred

Equipment

  • 2 9x13 inch baking pans Essential for making both pans of enchiladas. Glass or metal works well.
  • 1 Large mixing bowl For easily combining all the filling ingredients.
  • 1 Spoon or spatula For mixing and scooping the filling.
  • 1 Oven Preheated to 400°F for perfectly baked enchiladas.

Method
 

  1. Preheat the oven to 400°F (200°C). Add a few spoonfuls of enchilada sauce to the bottom of two 9x13 inch pans.
  2. In a large bowl, combine all ingredients except for the tortillas and enchilada sauce, stirring until well-mixed.
  3. Spoon ½ cup of the filling mixture onto the edge of each tortilla. Sprinkle a small handful of shredded cheese on top, then roll tightly and place seam-side down in the pan. Repeat, fitting 7-8 enchiladas in each pan.
  4. Drizzle the enchilada sauce over the rolled tortillas, dividing it evenly between both pans. Top with remaining shredded cheese.
  5. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  6. Serve immediately with homemade salsa or pico de gallo.

Nutrition

Calories: 315kcalCarbohydrates: 29gProtein: 18gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 48mgSodium: 773mgPotassium: 283mgFiber: 4gSugar: 3gVitamin A: 422IUVitamin C: 5mgCalcium: 208mgIron: 3mg

Notes

This comforting dish is perfect for busy weeknights. It’s easy to prepare, satisfying, and can be frozen for a later meal!

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