Chicken and Rice Enchiladas

🧂 Ingredients

• 3 cups cooked chicken (, shredded (about 3 breasts or 4 thighs))
• 2 1/2 cups cooked rice* ((425g))
• 15 oz can corn (, drained)
• 15 oz can black beans (, rinsed and drained)
• 1/2 green bell pepper (, chopped)
• 1/4 onion (, chopped)
• 1 clove garlic (, minced)
• 4 oz can jalapeño peppers or diced green chiles
• 10.5 oz can cream of chicken soup* (, or one batch homemade)
• 4 oz cream cheese (, softened)
• 3 cups shredded cheese (, mozzarella cheddar, or Mexican blend)
• 16 large flour tortillas ((not burrito size))
• 1 batch red enchilada sauce ((or 4 cups store bought*))

👨‍🍳 Instructions

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans.

2. 2

   Filling: Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.

3. 3

   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).

4. 4

   Pour enchilada sauce over the top, dividing it between both pans. Sprinkle with remaining cheese.

5. 5

   Bake at 400 degrees (200 degrees C) for 15-20 minutes, or until cheese is melted and bubbly.

6. 6

   Serve with 5-minute homemade salsa, or pico de gallo.