Cooked - Chicken And Rice Enchiladas

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken And Rice Enchiladas

16.0

3 cups cooked chicken (, shredded (about 3 breasts or 4 thighs))

2 ½ cups cooked rice* ((425g))

15 oz can corn (, drained)

15 oz can black beans (, rinsed and drained)

½ green bell pepper (, chopped)

¼ onion (, chopped)

1 clove garlic (, minced)

4 oz can jalapeño peppers or diced green chiles

10.5 oz can cream of chicken soup* (, or one batch homemade)

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*))

Preheat oven to 400 degrees F (200 degrees C). Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans.
Filling: Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.
Assemble: Spoon ½ cup of filling mixture into a line on the edge of a tortilla. Sprinkle a small handful of shredded cheese on top of the filling. Roll each tortilla tightly and place seam-side-down into pan. Each pan should fit 7-8 enchiladas. (At this point you may freeze the second pan, if desired).
Pour enchilada sauce over the top, dividing it between both pans. Sprinkle with remaining cheese.
Bake at 400 degrees (200 degrees C) for 15-20 minutes, or until cheese is melted and bubbly.
Serve with 5-minute homemade salsa, or pico de gallo.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 67 weeks ago

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