Loaded Chicken Enchiladas

Loaded Chicken Enchiladas are made with shredded chicken, rice, beans, corn, bell pepper, and onion mixed in a creamy sauce and topped with cheese and homemade red enchilada sauce.

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Course: Main Course

Cuisine: Mexican

Keyword: beans, cheese, chicken, enchiladas, rice

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: enchiladas

Calories: 318kcal

Author: Kirsten Simon

Equipment

2 9x13 inch pans
Large bowl

Ingredients

3 cups cooked chicken shredded (about 3 breasts or 4 thighs)
2.5 cups cooked rice see note*
1 can corn drained
1 can black beans rinsed and drained
1/2 green bell pepper chopped
1/4 onion chopped
1 clove garlic minced
4 ounces canned jalapeño peppers or diced green chilies
1 can cream of chicken soup see note**
4 ounces cream cheese softened
3 cups shredded cheese (mozzarella or mexican blend)
16 large flour tortillas (not burrito size)
1 batch red enchilada sauce (or 4 cups store bought)

Instructions

Preheat oven to 400 degrees F.
Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans.
Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.
Spoon ½ cup of filling mixture into a line on the edge of a tortilla. Sprinkle a small handful of shredded cheese on top of the filling.
Roll the tortilla tightly and place it seam side down into prepared pan. Each pan should be able to fit 7-8 enchiladas.
Pour sauce over the top of the enchiladas, dividing it between both pans. Sprinkle any remaining cheese on top.
Bake at 400 degrees for 15-20 minutes, or until cheese is melted and bubbly.
Serve with 5-minute homemade salsa or pico de gallo

Nutrition