Name: Chicken and Rice Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: . Filling Ingredients; 3 cups cooked chicken (shredded (about 3 breasts or 4 thighs)); 2 1/2 cups cooked rice ((425g)); 15 oz corn (drained); 15 oz black beans (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); 10.5 oz 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)

Welcome to the ultimate comfort food experience with these Chicken and Rice Enchiladas! Perfect for family dinners or gatherings, this dish is packed with flavor and satisfying ingredients.

Tips for Success

Make sure to mix your filling well for even flavor distribution. And don’t hesitate to customize the cheese blend to your liking!

Your Favorite Parts

This part’s so satisfying: rolling the tortillas tightly and watching them bake into cheesy perfection!

Ingredients

Instructions

Preparation:
Step 1

- Preheat oven: Preheat oven to 400 degrees F (200 degrees C). Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans.
Step 2

- Make the filling: Filling: Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.
Step 3

- Assemble: Assemble: Spoon 1/2 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).
Step 4

- Add sauce: Pour enchilada sauce over the top, dividing it between both pans. Sprinkle with remaining cheese.
Step 5

- Bake: Bake at 400 degrees (200 degrees C) for 15-20 minutes, or until cheese is melted and bubbly.
Step 6

- Serve: Serve with 5-minute homemade salsa, or pico de gallo.

Nutrition

Calories: 450, Fat: 20g, Carbs: 45g, Protein: 25g

Cooking techniques

Mixing, baking, and rolling are key techniques in this recipe. Properly mixing the filling ensures even distribution of flavors, while baking creates that delicious cheesy crust!

Variations or substitutions

Feel free to swap the protein for shredded beef or turkey, and use any variety of beans you prefer. For a vegetarian option, replace the chicken with extra veggies!

Storage tips

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them before baking for a quick meal later!

Notes

For a spicier kick, add more jalapeños or hot sauce to the filling.