Ingredients
3 cups cooked shredded chicken
2 1/2 cups cooked rice
15 oz (425 g) can corn
15 oz (425 g) can black beans
1/2 green bell pepper
1/4 onion
1 clove garlic
4 oz (113 g) can jalapeño peppers or diced green chiles
10.5 oz (298 g) can cream of chicken soup or homemade equivalent
4 oz (113 g) cream cheese
3 cups shredded cheese (mozzarella, cheddar, or Mexican blend)
16 large flour tortillas
1 batch homemade or 4 cups (960 ml) store-bought enchilada sauce
Instructions
1-Begin by preheating your oven to 400°F (200°C) and spreading some enchilada sauce on the bottom of two 9×13 inch pans to prevent sticking. This sets the stage for a tasty, evenly baked dish.
2-Next, make the filling by mixing the chicken, rice, corn, beans, bell pepper, onion, garlic, jalapeño peppers, cream of chicken soup, and cream cheese until it’s all combined nicely. Spoon about half a cup of this mixture onto the edge of each tortilla, sprinkle with cheese, then roll them tightly and place seam-side down in the pans you’ll fit about 7-8 enchiladas per pan.
3-Pour the remaining enchilada sauce evenly over the top and add the rest of the cheese. Bake at 400°F (200°C) for 15-20 minutes until the cheese melts and bubbles.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ For extra flavor, add a teaspoon of cumin and chili powder to the filling mixture along with the other ingredients
🧊 Assemble the second pan without sauce and cheese, then freeze for up to 3 months for a quick future meal
🌯 Warm tortillas in the microwave for 30 seconds before filling to prevent cracking and make rolling easier
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Not vegetarian or gluten-free
Nutrition
- Serving Size: 1 enchilada
- Calories: 315
- Sugar: 3
- Sodium: 680
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 4
- Protein: 18
- Cholesterol: 45