These Chicken and Rice Enchiladas are everything a weeknight dinner should be: warm, cheesy, and packed with tender shredded chicken, fluffy rice, and just the right amount of spice. I still remember the first time I made these chicken enchiladas for a family potluck. My sister Karla took one bite and immediately asked if I'd made two pans because she wasn't sharing.
The creamy filling, homemade enchilada sauce, and that bubbly melted cheese on top create something that feels both comforting and a little bit special. Plus, this recipe gives you two full pans, so you can enjoy chicken enchiladas tonight and stash one in the freezer for those nights when cooking feels impossible. If you love easy Mexican-inspired meals, you might also enjoy my Rotisserie Chicken Broccoli Pasta or this Honey Garlic Shrimp that's equally crowd-pleasing.
Why You'll Love These Chicken Enchiladas
There's a reason these chicken enchiladas have become a staple in my kitchen. They're loaded with protein from the chicken, hearty rice, black beans, and corn, all wrapped up in soft flour tortillas and smothered in a rich enchilada sauce. The cream cheese and cream of chicken soup create a creamy, dreamy filling that holds everything together beautifully.
These enchiladas are perfect for feeding a crowd or meal prepping for the week. You get 16 enchiladas total, which means leftovers for lunch or a ready-made dinner waiting in your freezer. And honestly, who doesn't love a recipe that does double duty like that?
Jump to:
- Why You'll Love These Chicken Enchiladas
- Ingredients for Chicken and Rice Enchiladas
- Instructions for Making Chicken Enchiladas
- Substitutions and Variations
- Equipment for Making Chicken Enchiladas
- Storage and Make-Ahead Tips
- Expert Tips for Perfect Chicken Enchiladas
- FAQ
- Related
- Pairing
- Chicken and Rice Enchiladas
Ingredients for Chicken and Rice Enchiladas
Here's everything you need to make these delicious chicken enchiladas. The ingredient list might look long, but most of it is probably already in your pantry.
For the Filling:
Shredded Chicken: About 3 cups of cooked, shredded chicken (from 3 breasts or 4 thighs) provides the protein base. Rotisserie chicken works beautifully here and saves time.
Cooked Rice: 2 ½ cups of cooked rice adds heartiness and helps the filling hold together. White or brown rice both work well.
Corn: One 15 oz can of drained corn adds sweetness and texture to balance the creamy filling.
Black Beans: One 15 oz can, rinsed and drained, adds fiber and makes these enchiladas more satisfying.
Green Bell Pepper: Half a bell pepper, chopped, brings a fresh veggie element and a slight crunch.
Onion: A quarter of an onion, chopped, adds savory depth to the filling.
Garlic: One clove, minced, provides that essential aromatic flavor.
Jalapeño Peppers or Green Chiles: One 4 oz can adds a mild kick. Use jalapeños for more heat or green chiles for a gentler warmth.
Cream of Chicken Soup: One 10.5 oz can (or homemade version) creates the creamy base that binds everything together.
Cream Cheese: 4 oz softened cream cheese makes the filling extra rich and smooth.
Shredded Cheese: 3 cups of mozzarella, cheddar, or Mexican blend cheese. This gets divided between the filling and the topping.
Flour Tortillas: 16 large flour tortillas (not burrito size) are perfect for rolling and holding all that delicious filling.
For the Enchilada Sauce:
Enchilada Sauce: One batch of homemade red enchilada sauce or 4 cups of store-bought sauce. Homemade tastes incredible, but store-bought works perfectly on busy nights
See recipe card for quantities.
Instructions for Making Chicken Enchiladas
Follow these simple steps to create the most delicious chicken and rice enchiladas you've ever tasted.
Preheat your oven: Set your oven to 400°F (200°C). Spoon a few spoonfuls of enchilada sauce into the bottom of two 9x13-inch pans. This prevents sticking and adds extra sauciness.
Prepare the filling: In a large mixing bowl, combine the shredded chicken, cooked rice, corn, black beans, chopped bell pepper, onion, minced garlic, jalapeños or green chiles, cream of chicken soup, and softened cream cheese. Stir everything together until well combined and creamy. The mixture should be easy to scoop and hold together nicely.
Assemble the enchiladas: Scoop about ½ cup of the filling onto the center of each tortilla. Sprinkle a small handful of shredded cheese on top of the filling. Roll the tortilla tightly around the filling and place it seam-side down into one of your prepared pans. Continue until each pan holds about 7-8 enchiladas. You can freeze the second pan at this point if you're saving it for later.
Add the sauce and cheese: Pour the enchilada sauce evenly over the top of the rolled tortillas in both pans, making sure each enchilada gets coated. Sprinkle the remaining shredded cheese generously over the top.
Bake until bubbly: Place the pans in your preheated oven and bake for 15-20 minutes, or until the cheese is melted, golden, and bubbling around the edges. The enchiladas should be heated through and the sauce should be simmering.
Serve warm: Let the chicken enchiladas rest for a few minutes before serving. They're delicious with homemade salsa, pico de gallo, sour cream, or fresh cilantro on top.
Substitutions and Variations
Protein Swaps: Use shredded turkey, ground beef, or even seasoned ground turkey instead of chicken. For a vegetarian version, skip the meat and add extra beans and sautéed vegetables.
Rice Options: Swap white rice for brown rice, cauliflower rice, or even quinoa for a different texture and nutritional profile.
Cheese Choices: Use pepper jack for extra heat, all cheddar for a sharper flavor, or a Mexican cheese blend for authentic taste.
Sauce Alternatives: Try green enchilada sauce for a tangier flavor, or use a white sauce made with sour cream for white chicken enchiladas.
Tortilla Types: Corn tortillas work if you prefer a more traditional approach, though they're a bit trickier to roll without tearing.
Equipment for Making Chicken Enchiladas
Two 9x13-inch Baking Pans: Essential for making both pans of enchiladas. Glass or metal both work great.
Large Mixing Bowl: For combining all the filling ingredients easily.
Spoon or Spatula: For mixing and scooping the filling.
Oven: Preheated to 400°F for perfectly baked enchiladas.
Storage and Make-Ahead Tips
Refrigerator Storage: Store leftover chicken enchiladas in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole pan covered with foil in a 350°F oven.
Make-Ahead: Assemble the enchiladas as directed but don't add the enchilada sauce. Cover tightly and refrigerate for up to 2 days. When ready to bake, add the sauce and cheese, then bake as directed.
Freezing Instructions: Assemble the enchiladas without the sauce. Cover tightly with two layers of aluminum foil and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator. Pour the enchilada sauce over the thawed enchiladas and bake at 350°F covered with foil for about 1 hour. Remove the foil and bake for an additional 30 minutes until hot and bubbly.
Expert Tips for Perfect Chicken Enchiladas
Use Rotisserie Chicken: Save time and effort by using store-bought rotisserie chicken. It's already seasoned and shreds beautifully.
Don't Overfill the Tortillas: About ½ cup of filling per tortilla is the sweet spot. Too much and they'll be difficult to roll and may burst open during baking.
Warm the Tortillas First: If your tortillas are cold or stiff, warm them slightly in the microwave (wrapped in a damp paper towel for 20-30 seconds) to make them more pliable and easier to roll.
Layer Sauce on the Bottom: Those few spoonfuls of sauce on the bottom of the pan prevent sticking and add moisture to the enchiladas as they bake.
Let Them Rest: Give the enchiladas 5 minutes to rest after baking. This helps the filling set slightly and makes them easier to serve without falling apart.
Freeze Smart: If you're freezing a pan, wrap it tightly with plastic wrap first, then add two layers of foil. Label with the date and baking instructions.
FAQ
What is an enchilada?
An enchilada is a traditional Mexican dish made by rolling a filling (usually meat, cheese, beans, or vegetables) inside a tortilla and covering it with sauce. These chicken enchiladas use a creamy chicken and rice filling with a rich red enchilada sauce on top.
What to put in enchiladas?
You can fill enchiladas with just about anything! Traditional options include shredded chicken, ground beef, cheese, beans, and rice. For these chicken and rice enchiladas, we use chicken, rice, corn, black beans, peppers, and a creamy cheese mixture. Feel free to add or swap ingredients based on what you love.
What to serve enchiladas with?
Serve chicken enchiladas with Mexican rice, refried beans, a fresh green salad, chips and salsa, guacamole, or sour cream. My family loves adding fresh cilantro, diced tomatoes, and a squeeze of lime on top
How long do chicken enchiladas last in the refrigerator?
Chicken enchiladas will keep in the refrigerator for up to 4 days when stored in an airtight container. Make sure they're cooled completely before covering and refrigerating. Reheat in the microwave or oven until warmed through.
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Pairing
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Chicken and Rice Enchiladas
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Add a few spoonfuls of enchilada sauce to the bottom of two 9x13 inch pans.
- In a large bowl, combine all ingredients except for the tortillas and enchilada sauce, stirring until well-mixed.
- Spoon ½ cup of the filling mixture onto the edge of each tortilla. Sprinkle a small handful of shredded cheese on top, then roll tightly and place seam-side down in the pan. Repeat, fitting 7-8 enchiladas in each pan.
- Drizzle the enchilada sauce over the rolled tortillas, dividing it evenly between both pans. Top with remaining shredded cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve immediately with homemade salsa or pico de gallo.
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