Chicken and Rice Enchiladas

When it comes to comfort food, few dishes can rival the warmth and satisfaction of Chicken and Rice Enchiladas. This dish takes the classic enchilada to new heights by incorporating tender shredded chicken, fluffy rice, and a medley of flavorful ingredients, all wrapped in soft tortillas and smothered in a rich enchilada sauce. Perfect for family dinners or meal prepping for the week, these enchiladas are sure to become a go-to in your kitchen.

Why It’s Crowd-Pleasing

Chicken and Rice Enchiladas are the ultimate crowd-pleaser for several reasons. First, they are incredibly versatile. You can customize the flavors to suit your taste or dietary preferences by swapping in different proteins, vegetables, or sauces. Second, they are easy to prepare in large batches, making them perfect for gatherings or meal prep. Finally, the creamy filling combined with the zesty sauce creates a flavor explosion that will have everyone coming back for seconds.

Shopping List

To make these delectable Chicken and Rice Enchiladas, here’s what you’ll need:

• 3 cups cooked chicken, shredded (about 3 breasts or 4 thighs)
• 2 ½ cups cooked rice (425g)
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black beans, rinsed and drained
• ½ green bell pepper, chopped
• ¼ onion, chopped
• 1 clove garlic, minced
• 1 (4 oz) can jalapeño peppers or diced green chiles
• 1 (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

Setup & Equipment

Before you dive into cooking, make sure you have the following equipment ready:

• Large mixing bowl for the filling
• 9×13 inch baking dish
• Skillet for sautéing
• Wooden spoon or spatula for mixing
• Measuring cups and spoons
• Oven preheated to 350°F (175°C)

From Start to Finish: Chicken and Rice Enchiladas

Step 1: Prepare the Filling

In a large mixing bowl, combine the shredded chicken, cooked rice, drained corn, rinsed black beans, chopped green bell pepper, chopped onion, minced garlic, jalapeño peppers (or diced green chiles), cream of chicken soup, softened cream cheese, and 1 cup of the shredded cheese. Stir well until everything is evenly mixed.

Step 2: Assemble the Enchiladas

Take a tortilla and spoon a generous amount of the filling mixture into the center. Roll up the tortilla tightly, folding in the sides as you go to encase the filling. Place the rolled enchilada seam-side down in the greased baking dish. Repeat this process for all tortillas until the filling is used up.

Step 3: Add Sauce and Cheese

Pour the red enchilada sauce evenly over the assembled enchiladas. Sprinkle the remaining shredded cheese on top, ensuring that each enchilada is well covered.

Step 4: Bake the Enchiladas

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 5: Serve and Enjoy

Once baked, remove the enchiladas from the oven and let them sit for a few minutes. Serve warm, garnished with your favorite toppings such as sour cream, chopped cilantro, or sliced avocado.

Spring–Summer–Fall–Winter Ideas

You can easily adapt Chicken and Rice Enchiladas for any season or occasion. Here are some ideas to get you started:

• Spring: Add fresh spinach or asparagus for a spring twist.
• Summer: Incorporate seasonal veggies like zucchini or corn on the cob.
• Fall: Mix in pumpkin puree for a creamy, seasonal flavor.
• Winter: Use leftover turkey or add roasted butternut squash for warmth.

Troubles You Can Avoid

Here are some common pitfalls and how to avoid them:

• Overfilling the tortillas: Make sure to use just enough filling to allow for easy rolling.
• Using dry or tough chicken: Opt for tender, shredded chicken to keep the filling moist.
• Not enough sauce: Ensure you have enough enchilada sauce to keep the enchiladas from drying out during baking.
• Skipped resting time: Allow the enchiladas to sit after baking for better slicing and serving.

Save for Later: Storage Tips

If you have leftovers, or if you want to make a batch ahead of time, follow these storage tips:

• Refrigeration: Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
• Freezing: To freeze, wrap the assembled but unbaked enchiladas tightly in foil, then place them in a freezer-safe bag. They will last for up to 3 months.
• Reheating: To reheat, thaw in the fridge overnight if frozen, then bake at 350°F (175°C) until heated through.

Chicken and Rice Enchiladas Q&A

Can I use other proteins besides chicken?

Absolutely! Ground turkey, beef, or even plant-based proteins can be substituted based on your preference.

What if I don’t like beans?

Feel free to leave out the black beans or replace them with additional vegetables or another protein source.

Can I make these enchiladas dairy-free?

Yes! Substitute the cream cheese with a dairy-free alternative and use dairy-free cheese for topping.

How do I make homemade cream of chicken soup?

To make a simple homemade version, melt ¼ cup of butter, stir in ⅓ cup of all-purpose flour, and gradually add 1 ½ cups of chicken broth until thickened. Season with salt and pepper to taste.

Cook This Next

If you enjoyed Chicken and Rice Enchiladas, here are some other delicious recipes to try:

• Cheesy Beef Enchiladas
• Vegetarian Black Bean Tacos
• Creamy Chicken Pasta Bake
• Spicy Shrimp Quesadillas

Ready to Cook?

Now that you have everything you need to make these fantastic Chicken and Rice Enchiladas, it’s time to roll up your sleeves and get cooking! With just a few simple steps, you’ll create a dish that’s not only comforting and delicious but also sure to impress your family and friends. Enjoy the process and the delightful aromas that will fill your kitchen. Happy cooking!