Chicken and Rice Enchiladas
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Easy, delicious and filling Chicken and Rice Enchiladas loaded with chicken, rice, beans, corn, veggies and a creamy sauce, baked with enchilada sauce and cheese on top.
Ingredients
Instructions
Preheat oven to 400 degrees F (200 degrees C). Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans.
Filling: Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.
Assemble: Spoon 1/2 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 each tortilla tightly and place seam-side-down into pan. Each pan should fit 7-8 enchiladas. (At this point you may freeze the second pan, if desired).
Pour enchilada sauce over the top, dividing it between both pans. Sprinkle with remaining cheese.
Bake at 400 degrees (200 degrees C) for 15-20 minutes, or until cheese is melted and bubbly.
Serve with 5-minute homemade salsa, or pico de gallo.
Nutrition
- Calories
- 315 kcal
- Carbohydrate Content
- 29 g
- Protein Content
- 18 g
- Fat Content
- 14 g
- Saturated Fat Content
- 7 g
- Cholesterol Content
- 48 mg
- Sodium Content
- 773 mg
- Fiber Content
- 4 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 6 g
- Serving Size
- 1 serving
