Ingredients
3 cups cooked shredded chicken (about 3 breasts or 4 thighs)
2 1/2 cups cooked rice
One 15-ounce can of corn (drained)
One 15-ounce can of black beans (rinsed and drained)
1/2 green bell pepper (chopped)
1/4 onion (chopped)
1 clove garlic (minced)
One 4-ounce can of jalapeño peppers or diced green chiles
One 10.5-ounce can of cream of chicken soup or a homemade equivalent
4 ounces of softened cream cheese
3 cups shredded cheese (such as mozzarella, cheddar, or Mexican blend)
16 large tortillas (not burrito size)
Approximately 4 cups of enchilada sauce or 1 batch if homemade
Instructions
1-First Step: Preheat your oven and prepare ingredients by shredding cooked chicken and cooking rice.
2-Second Step: Mix the filling ingredients in a bowl for even flavor distribution.
3-Third Step: Fill and roll the tortillas carefully.
4-Fourth Step: Arrange in pans and add sauce and cheese.
5-Fifth Step: Bake until perfect, then serve with options like sour cream or guacamole.
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
🌶️ Use mild or hot jalapeños depending on your spice preference.
❄️ Assemble one pan to bake immediately and refrigerate or freeze the other for later.
🧀 Substitute cream cheese with sour cream for a different creamy texture.
- Prep Time: 20 minutes
- Baking time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and assembling
- Cuisine: Mexican
- Diet: Gluten-Containing
Nutrition
- Serving Size: 1 enchilada
- Calories: 315
- Sugar: 4 grams
- Sodium: 773 mg
- Fat: 14 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 29 grams
- Fiber: 5 grams
- Protein: 18 grams
- Cholesterol: 45 mg