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Chicken and Rice Enchiladas

Deliciously unique enchiladas combining classic flavors with a delightful twist, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken shredded or diced
  • 1 cup cooked rice white or brown
  • 1 can black beans drained and rinsed
  • 1/2 cup sour cream or Greek yogurt
  • 1 cup cheddar cheese shredded
  • 1 cup enchilada sauce store-bought or homemade
For the Tortillas
  • 8 flour tortillas
  • 8 corn tortillas gluten-free option
For Topping
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/4 cup chopped cilantro optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the chicken in a skillet over medium heat until it's no longer pink, about 6-8 minutes. Shred it using two forks.
  3. Mix together cooked rice, shredded chicken, black beans, and spices in a large bowl until well combined.
  4. Fill each tortilla with about 1/3 cup of the chicken and rice mixture. Roll them up tightly and place seam-side down in a greased baking dish.
  5. Pour enchilada sauce generously over the rolled tortillas and sprinkle shredded cheese on top.
  6. Bake in the preheated oven for 20-25 minutes until bubbly and golden brown around the edges.

Notes

Optional: Garnish with fresh cilantro or a squeeze of lime for added flavor.