Chicken and Rice Enchiladas

There’s something truly comforting about a plate of Chicken and Rice Enchiladas straight out of the oven. I remember the first time I made them; it was a chilly evening, and the aroma of melting cheese and spices filled my kitchen, drawing everyone in. My family gathered around the table, eagerly waiting to dig into a dish that felt like a warm hug. These enchiladas are not just a meal; they’re a celebration of flavors that come together beautifully, making them perfect for any gathering or simply a cozy family dinner.

What to Gather for Chicken and Rice Enchiladas

Gathering the right ingredients for Chicken and Rice Enchiladas is a breeze! Each component serves a purpose, working together to create layers of flavor and texture. The chicken and rice are the stars, providing heartiness, while the cheese adds creaminess that binds it all. You’ll love how easy it is to put together this delightful meal!

• 3 cups cooked chicken, shredded (about 3 breasts or 4 thighs)
• 2.5 cups cooked rice (425g)
• 15 oz can corn, drained
• 15 oz can black beans, rinsed and drained
• 1/2 green bell pepper, chopped
• 1/4 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)

Step by Step Guide for Chicken and Rice Enchiladas

Making Chicken and Rice Enchiladas is a delightful experience that you’ll look forward to. As you step into the kitchen, you’ll feel the excitement of transforming simple ingredients into a mouthwatering meal. Let’s dive into the steps!

1. Preheat your oven to 400 degrees F (200 degrees C). This will ensure that your enchiladas cook evenly and get that delightful golden color you desire.
2. Take two 9×13 inch pans and add a few spoonfuls of enchilada sauce at the bottom of each pan. This prevents the enchiladas from sticking and adds flavor right from the start.
3. In a very large bowl, combine all the ingredients except for the tortillas and enchilada sauce. Stir everything until it’s evenly mixed. You want to see the colorful combination of chicken, rice, corn, black beans, and spices.
4. Now, take a large spoon and scoop about ½ cup of the filling mixture onto one edge of a tortilla. Sprinkle a small handful of shredded cheese on top of the filling, which adds a delicious melty layer.
5. Roll the tortilla tightly, making sure to tuck in the sides as you go. Place it seam-side down in the pan. Repeat this process until each pan is filled with 7-8 enchiladas.
6. If you have a second pan, feel free to freeze it for later. Just cover it well!
7. Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas in both pans. Be generous; this will soak into the tortillas and keep them moist.
8. Sprinkle the remaining shredded cheese over the sauce, ensuring that every inch gets some cheesy goodness.
9. Slide the pans into the preheated oven and bake for 15 to 20 minutes. Keep an eye on them; you want the cheese to be melted and bubbly, with a lovely golden crust forming on top.
10. Once baked, remove them from the oven and let them sit for a few minutes. This allows the filling to settle and makes serving easier. Serve with a side of homemade salsa or pico de gallo for an extra flavor punch!

Ways to Customize

Customizing Chicken and Rice Enchiladas can be a fun way to make this dish truly your own. With just a few tweaks, you can transform the flavors to match your family’s preferences. Here are some ideas:

• Spicy Kick: Add extra jalapeños or a dash of hot sauce to the filling for those who love a little heat.
• Vegetarian Option: Substitute the chicken with more black beans, corn, and a mix of your favorite veggies.
• Cheese Lovers: Experiment with a variety of cheeses like pepper jack or queso fresco for different flavor profiles.
• Low-Carb Version: Use lettuce wraps instead of tortillas for a lighter, low-carb alternative.
• Meal Prep: Prepare and assemble the enchiladas ahead of time and store in the fridge for quick weeknight meals.
• Extra Saucy: Drizzle additional enchilada sauce on top before serving for a saucier experience.

Serving Suggestions

Serving Chicken and Rice Enchiladas can be just as delightful as making them. Here are some ideas to enhance your meal experience:

• With Salsa: Serve alongside homemade salsa or pico de gallo to elevate the flavors.
• Side Salads: A fresh garden salad or a tangy coleslaw pairs wonderfully and adds a refreshing crunch.
• Seasonal Vegetables: Consider roasting seasonal vegetables for a colorful and nutritious side dish.
• Perfect for Gatherings: These enchiladas make a fantastic centerpiece for family gatherings or parties.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing Options: They freeze beautifully, so make an extra batch to enjoy later. Just reheat and serve!

FAQ

Conclusion

In conclusion, Chicken and Rice Enchiladas are the perfect dish to bring comfort and flavor to your table. They’re easy to make, great for meal prep, and can be customized to fit any palate. I encourage you to try this recipe; your family and friends will thank you for it!

Chicken and Rice Enchiladas

The ultimate comfort food, Chicken and Rice Enchiladas are creamy, cheesy, and bursting with flavor. Perfect for a quick weeknight dinner or a delicious family get-together, these enchiladas will satisfy those cravings. Make them tonight for a meal that everyone will love!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 16 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups cooked chicken shredded (about 3 breasts or 4 thighs)
• 2.5 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)

Equipment

• 9×13 inch pan

Method

 

1. Preheat your oven to 400 degrees F (200 degrees C). This will ensure that your enchiladas cook evenly and get that delightful golden color you desire.
2. Take two 9x13 inch pans and add a few spoonfuls of enchilada sauce at the bottom of each pan. This prevents the enchiladas from sticking and adds flavor right from the start.
3. In a very large bowl, combine all the ingredients except for the tortillas and enchilada sauce. Stir everything until it’s evenly mixed. You want to see the colorful combination of chicken, rice, corn, black beans, and spices.
4. Now, take a large spoon and scoop about ½ cup of the filling mixture onto one edge of a tortilla. Sprinkle a small handful of shredded cheese on top of the filling, which adds a delicious melty layer.
5. Roll the tortilla tightly, making sure to tuck in the sides as you go. Place it seam-side down in the pan. Repeat this process until each pan is filled with 7-8 enchiladas.
6. If you have a second pan, feel free to freeze it for later. Just cover it well!
7. Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas in both pans. Be generous; this will soak into the tortillas and keep them moist.
8. Sprinkle the remaining shredded cheese over the sauce, ensuring that every inch gets some cheesy goodness.
9. Slide the pans into the preheated oven and bake for 15 to 20 minutes. Keep an eye on them; you want the cheese to be melted and bubbly, with a lovely golden crust forming on top.
10. Once baked, remove them from the oven and let them sit for a few minutes. This allows the filling to settle and makes serving easier. Serve with a side of homemade salsa or pico de gallo for an extra flavor punch!

Notes

• Yield: 16 enchiladas.
• Serving Size: 1 enchilada.
• Rice: If I'm in a hurry I will cook a package of boxed rice mix, like cilantro-lime rice, Mexican, or rice pilaf flavors best in these enchiladas. Or, use our homemade Mexican rice or rice pilaf.
• Canned Cream of Soup: I use one batch of my homemade cream of chicken soup.
• Enchilada Sauce: Substitute any brand store-bought red or green enchilada sauce. You will need about 4 cups of sauce.
• Make Ahead Instructions: Follow the instructions to assemble the enchiladas, but don't pour the enchilada sauce on top. Cover and refrigerate for up to 2 days. Pour enchilada sauce and cheese on top right before baking. This recipe makes TWO 9×13 pans. I love to serve one for dinner that night and freeze the other one for another day.
• Freezing Instructions: Follow the instructions to assemble the enchiladas, but don't pour the enchilada sauce on top. Cover tightly with two layers of aluminum foil and keep in the freezer for up to 3 months. Freeze enchilada sauce separately, if desired, and thaw overnight in fridge. Pour enchilada sauce over frozen enchiladas and bake from frozen at 350°F (180°C) for about 1 hour, covered in foil. Remove foil and bake for 30 minutes, or until hot and bubbly.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!