As I never seem to tire of cozy weeknight dinners, these Chicken and Rice Enchiladas quickly became a staple in my kitchen. Not only do they pack an incredible amount of flavor, but they’re also the perfect solution for anyone looking to ease their cooking routine without sacrificing taste. With just 30 minutes of prep time, you can whip up a crowd-pleasing dish that combines tender chicken, creamy cheeses, and zesty enchilada sauce, all wrapped in warm flour tortillas. What’s more, these enchiladas are freezer-friendly, making them an excellent option for future meals when life gets busy. So, are you ready to transform your dinner table with this delightful twist on a classic?
Why are Chicken and Rice Enchiladas a Must-Try?
Satisfying, Comforting Meal: These enchiladas deliver all the cozy vibes of home-cooked goodness, plus they are loaded with flavor.
Quick Preparation: In just 30 minutes, you can have a scrumptious meal ready to go, making them perfect for busy nights.
Crowd-Pleaser: They're sure to impress family and friends, turning any dinner into a special occasion.
Freeze-Friendly: Leftovers (if there are any!) can be easily stored for busy days, so you can enjoy them later.
Versatile Ingredients: Use whatever cooked chicken you have on hand, and mix it up with your favorite cheeses. It's the perfect way to use up leftovers!
If you're looking for more easy recipes, check out my delicious homemade salsa to serve alongside these enchiladas!
Chicken and Rice Enchiladas Ingredients
Ready to dive into making these scrumptious Chicken and Rice Enchiladas? Here’s everything you’ll need!
For the Filling
• Cooked chicken – 3 cups shredded, about 3 breasts or 4 thighs, perfect for adding flavor and protein.
• Cooked rice – 2 ½ cups (425g), a hearty base that complements the chicken beautifully.
• Corn – 15 oz can, drained for a sweet crunch that balances the savory flavors.
• Black beans – 15 oz can, rinsed and drained, they add fiber and depth to the dish.
• Green bell pepper – ½, chopped, for a pop of color and subtle sweetness.
• Onion – ¼, chopped, enhancing the overall aroma and taste.
• Garlic – 1 clove, minced, for that essential savory kick.
• Jalapeño peppers or diced green chiles – 4 oz can, if you like a bit of heat!
• Cream of chicken soup – 10.5 oz can (or homemade), adding creaminess and richness to the filling.
• Cream cheese – 4 oz, softened, for an extra layer of creaminess.
For Assembly
• Shredded cheese – 3 cups, your choice of mozzarella, cheddar, or a Mexican blend, because who doesn't love cheesy goodness?
• Flour tortillas – 16 large (not burrito size), the perfect wrap for all that delicious filling!
For the Sauce
• Red enchilada sauce – 1 batch or 4 cups store-bought, essential for drenching those enchiladas in flavor.
Step‑by‑Step Instructions for Chicken and Rice Enchiladas
Step 1: Preheat and Prepare Pans
Begin by preheating your oven to 400°F (200°C). While the oven heats, take two 9x13 inch baking pans and add a few spoonfuls of enchilada sauce to the bottom of each pan, spreading it evenly. This will create a delicious layer that prevents the enchiladas from sticking and adds flavor to the Chicken and Rice Enchiladas.
Step 2: Mix the Filling
In a very large mixing bowl, combine the shredded cooked chicken, cooked rice, corn, black beans, chopped bell pepper, onion, minced garlic, jalapeño peppers, cream of chicken soup, and softened cream cheese. Stir the mixture thoroughly until all ingredients are evenly incorporated, creating a colorful and hearty filling that highlights the delicious flavors of your Chicken and Rice Enchiladas.
Step 3: Assemble the Enchiladas
Lay a large flour tortilla flat on a clean surface. Spoon approximately ½ cup of the chicken and rice filling onto the edge closest to you, then sprinkle a small handful of shredded cheese on top. Roll the tortilla tightly away from you, tucking in the sides as you go, and place the enchilada seam-side down in one of the prepared baking pans. Repeat this process until both pans are filled with 7-8 enchiladas each.
Step 4: Add the Sauce and Remaining Cheese
Once your Chicken and Rice Enchiladas are neatly arranged in the pans, pour the remaining enchilada sauce evenly over the top of each pan, ensuring every enchilada is well-covered. Then, sprinkle the remaining shredded cheese generously over the sauce, creating a beautiful, cheesy topping that will melt and bubble in the oven.
Step 5: Bake Until Golden and Bubbly
Slide the baking pans into the preheated oven and bake for about 15-20 minutes. Keep an eye on the enchiladas; they are ready when the cheese is melted, bubbly, and slightly golden around the edges. This will give the Chicken and Rice Enchiladas a delightful texture and inviting aroma that will fill your kitchen.
Step 6: Serve with Fresh Accompaniments
Once baked to perfection, carefully remove the pans from the oven. Allow the enchiladas to cool for a few minutes before serving. Pair them with your favorite homemade salsa or pico de gallo to enhance the flavors, and get ready to enjoy a comforting meal that's sure to satisfy!
What to Serve with Chicken and Rice Enchiladas
Elevate your meal experience with these delightful pairings that complement the comforting, cheesy goodness of enchiladas.
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Fresh Guacamole: A creamy twist that adds a refreshing, buttery avocado flavor, perfect for balancing the spices in your enchiladas.
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Mexican Street Corn Salad: This bright, sweet salad brings an irresistible crunch and zesty lime flavor that's a hit with every bite.
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Cilantro Lime Rice: Fluffy, fragrant, and zesty, this rice dish provides a subtle contrast that pairs beautifully with the enchiladas' richness.
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Spicy Black Bean Soup: A hearty bowl of soup with smoky undertones that heightens the overall flavor experience while keeping things cozy.
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Zesty Pickled Jalapeños: A tangy addition that brings heat and acidity, offering a perfect punch to the comfort of your meal.
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Sweet Mango Salsa: This tropical salsa adds a juicy sweetness, offering a light, vibrant contrast that complements the savory flavors beautifully.
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Chilled Mexican Beer: Pair your enchiladas with a refreshing, crisp beer for a cooling contrast that enhances the overall flavors of the dish.
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Tres Leches Cake: End your feast on a sweet note with this moist cake, which adds a delightful creaminess to your meal's finale.
Expert Tips for Chicken and Rice Enchiladas
Layer of Sauce: Ensure you add enough enchilada sauce at the bottom of the pans to prevent sticking and enhance flavor.
Mix Thoroughly: Combine filling ingredients well to ensure every bite of your Chicken and Rice Enchiladas is bursting with flavor.
Don’t Overstuff: While it’s tempting, avoid overfilling tortillas to prevent them from breaking when rolling. Stick to about ½ cup of filling.
Watch the Bake Time: Keep an eye on your enchiladas while baking; overcooking can lead to dry tortillas, while undercooking might leave the cheese un-melted.
Customize with Ingredients: Feel free to swap in your favorite ingredients, such as different beans or veggies, to personalize the filling of your Chicken and Rice Enchiladas!
Chicken and Rice Enchiladas Variations
Feel free to put your own spin on these delicious enchiladas and make them uniquely yours!
- Dairy-Free: Swap cream cheese and cheese for cashew cheese or a dairy-free cream alternative for a plant-based delight.
- Vegetarian: Replace chicken with sautéed mushrooms, zucchini, and spinach for a hearty, meatless option. The flavors come alive in the warm tortillas!
- Spicy Kick: Add extra jalapeños or a splash of hot sauce to the filling for those who crave heat—it adds a delightful zing!
- Crispy Topping: For added texture, after baking, broil the enchiladas for a few minutes until the cheese is golden and crispy. It’s a game changer!
- Quinoa Twist: Substitute rice with cooked quinoa; it’s a great gluten-free alternative packed with protein and adds a nutty flavor.
- Southwestern Flare: Incorporate black corn or roasted red peppers into the filling for a burst of colorful and sweet flavor.
- Savory Salsa: Top with a fresh mango salsa for a sweet and tangy contrast to the savory enchiladas—perfect for summer nights.
- Slow Cooker Option: For an easy prep, combine all filling ingredients in a slow cooker and let it mix for a couple of hours before rolling into tortillas.
Don't forget to serve these with a side of my delightful homemade salsa for that perfect complement, alongside a refreshing homemade pico de gallo for an extra flavor boost!
How to Store and Freeze Chicken and Rice Enchiladas
Fridge: Store leftover Chicken and Rice Enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through.
Freezer: Freeze wrapped individual enchiladas in plastic wrap, then place in a freezer-safe bag. They’ll last for up to 3 months! Reheat directly from frozen at 375°F (190°C) for about 25-30 minutes.
Reheating: For best results, reheat in the oven instead of the microwave to maintain texture. Adding a little extra enchilada sauce before reheating keeps them moist.
Airtight Storage: Always ensure the enchiladas are tightly wrapped or stored in airtight containers to prevent freezer burn and preserve their delicious flavors.
Make Ahead Options
These Chicken and Rice Enchiladas are perfect for meal prep enthusiasts! You can prepare the filling up to 24 hours in advance by mixing all the ingredients (shredded chicken, rice, corn, black beans, bell pepper, onion, garlic, jalapeños, cream of chicken soup, and cream cheese) and storing it in an airtight container in the refrigerator. When you're ready to assemble, simply fill the tortillas with the chilled mixture, roll them up, and transfer to the baking pans. Cover with sauce and cheese, then bake as directed. For an even longer option, you can freeze the assembled enchiladas (before baking) for up to 3 months; just thaw overnight in the fridge before cooking. Enjoy the time-saving benefits while savoring a dish that's just as delicious as when freshly made!
Chicken and Rice Enchiladas Recipe FAQs
What type of chicken is best for my Chicken and Rice Enchiladas?
Absolutely! For the best flavor, I recommend using shredded rotisserie chicken; it’s juicy and seasoned perfectly. If you prefer, you can also boil or bake your own chicken breasts or thighs for about 20-30 minutes until cooked through.
How should I store leftover Chicken and Rice Enchiladas?
Store any leftover Chicken and Rice Enchiladas in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, preheat your oven to 350°F (175°C) and reheat for about 15-20 minutes, or until heated through.
Can I freeze my Chicken and Rice Enchiladas for later?
Very! To freeze, wrap individual enchiladas in plastic wrap, then place them in a freezer-safe bag. They can last up to 3 months. To reheat, preheat your oven to 375°F (190°C) and bake directly from frozen for about 25-30 minutes, or until heated through. Adding a bit of extra enchilada sauce before baking will help keep them moist.
What if my enchiladas are too dry after baking?
If you find your Chicken and Rice Enchiladas come out a bit dry, it might be due to overcooking. Ensure you’re checking them closely in the oven, aiming for a golden color on the cheese without going too far. You can also add a little extra enchilada sauce over the top before baking to help maintain moisture.
Are Chicken and Rice Enchiladas a safe option for those with allergies?
Yes, but make sure to check the labels on store-bought ingredients, especially the cream of chicken soup and enchilada sauce, for allergens. For a dairy-free version, you can easily substitute cream cheese with a vegan option and use dairy-free cheese. Always consider your guests' allergies when preparing the meal to ensure it's safe for everyone!
How can I tell if my ingredients are ripe or fresh?
Look for vibrant colors and a firm texture when selecting vegetables like bell peppers and onions. For your chicken, ensure there are no dark spots or an unpleasant odor. Fresh ingredients will enhance the flavors in your Chicken and Rice Enchiladas immensely!
Irresistible Chicken and Rice Enchiladas for Cozy Nights
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and prepare two 9x13 inch baking pans by adding enchilada sauce to the bottom.
- In a large mixing bowl, combine cooked chicken, rice, corn, black beans, bell pepper, onion, garlic, jalapeño, cream of chicken soup, and cream cheese. Mix thoroughly.
- Lay a tortilla flat, spoon ½ cup filling, sprinkle with cheese, then roll tightly and place seam-side down in baking pan. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 15-20 minutes or until cheese is melted and bubbly. Watch closely to prevent overcooking.
- Let cool for a few minutes before serving. Pair with salsa or pico de gallo as desired.
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