Loaded Chicken Enchiladas
Okay, show of hands: who’s eaten an enchilada? You in the back, I can’t tell whether your hand is raised.
Just kidding, it’s Friday and my brain is fried. It’s fried-day!!! Get it? Friday, Fried-day 🤪
Okay I’ll stop.
I ask this because I am about to turn 41 and this very dish, is the first enchilada I had ever had.
I can’t stress again how incredibly delicious this dish is. It starts off with my 5 Minute Enchilada Sauce that’s smoky and tangy.
Then the corn tortillas are stuffed with chicken, rice, black beans and corn and covered with the sauce.
Don’t forget the cheese!!!
Ta-da; Loaded smothered chicken enchiladas.
☺️
Corn tortillas wrapped around a chicken and rice mixture with black beans, then coated in a spicy tomato sauce and then buried under melty, gooey cheese!
Other recipes you might like:
Shrimp Tacos
Soft Beef Tacos
Tex-Mex Mayonnaise
Loaded Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 10 1x
Description
Corn tortillas wrapped around a chicken and rice mixture with black beans, then coated in a spicy tomato sauce and then buried under melty, gooey cheese!
Ingredients
2 Cooked chicken breasts, shredded
2 Cups cooked rice
1 Cup frozen corn kernels (I threw them in still frozen)
540 ml can of black beans, strained and clean
284 ml can of cream of chicken soup
2 Cups grated old cheddar cheese, divided
10 Regular (taco) sized corn tortilla shells
1 Large tomato, chopped
2 Green onions, sliced
Instructions
Start by preparing the enchiladas sauce.
Then combine the chicken, rice, corn, beans, the soup and half of the grated cheddar. I’m not going to lie, I went in with my hands 😬
Pour approximately a 1/4 of the enchilada sauce into the bottom of a 9×13 casserole dish (like a lasagna pan) and spread it evenly.
Then we roll!
Scoop out a 1/2 cup portion of the filling and place it on the edge of the shell. Shape it into a solid line along the one edge. Now start to roll the wrap towards the other side, holding the filling tightly in place with your fingers until it is completely wrapped.
Place the enchilada seam-side down into the sauce.
Repeat this with the remaining shells.
Top the rolls with quarter of the sauce, smooth out with a spoon.
Repeat this entire process in a second pan OR freeze the remaining sauce and filling for a quick enchiladas dinner another night (that’s what I did 👏).
Top your prepared pan with the rest of the cheddar. If you’re doing the second pan of enchiladas you’ll need another cup of grated cheddar.
Bake at 350 for 20-25 minute, until the cheese is gooey and bubbly.
Top with the tomatoes and green onion.
Serve with sour cream.
Notes
- Corn tortillas are traditionally used, not flour tortillas.
- Check out this wiki page for a complete enchilada rolling tutorial 🙂
- Originally posted on 20 December, 2019!
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Main
- Method: Oven
- Cuisine: Mexican