This delicious recipe for chicken enchiladas can be customized to fit your family’s preferences by using simple ingredient substitutions. Give it a flavor boost by adding your favorite toppings such as avocado, cilantro, or freshly made salsa.
Chicken Enchiladas Recipe
Ingredients
- 1 cup minute rice
- 2 cups shredded rotisserie chicken
- 1 – 15 oz. can black beans, drained and rinsed
- 1 – 4 oz. can diced green chiles
- 1/2 cup salsa
- 2 cups shredded cheddar, divided
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 10-12 corn tortillas
- 1 – 15 oz. can red enchilada sauce
Directions
First, prepare rice according to package directions. Preheat oven to 350 degrees and spray a non-stick coating on a 9×13 glass baking dish.
When the rice is ready, mix rice, chicken, beans, salsa, chiles, sea salt, garlic powder, cumin, and 1 cup cheese in a large bowl.
Next, prepare your corn tortillas (check out this video for a great tip!) When the tortillas are prepared, prepare the tortillas one at a time. Add about 1/3 of a cup of the chicken mixture to the center of each tortilla, roll them and place them in the baking dish as you go.
After the enchiladas are prepared, drizzle your favorite red enchilada sauce on top and then sprinkle with the remaining shredded cheese.
Bake chicken enchiladas for 20-25 minutes, until the cheese is melted and just starting to brown.
Try These Toppings
Add your favorites to the top of your enchiladas and enjoy!
- 1/2 cup cilantro (chopped)
- 1/2 cup green onions (chopped)
- sour cream
- salsa verde
- pico de gallo
- guacamole
- 1 avocado (diced)
Simple Recipe Substitutions for Chicken Enchiladas
Sauce
Use your favorite store-bought red enchilada sauce, or try this recipe from Gimme Some Oven. Yum!
Chopped Green Chiles
Replace chopped green chiles with 1 diced poblano pepper and 1/4 cup diced white onion. Sautee the pepper and onion for 5 minutes or until the onion is translucent.
Black Beans
Instead of black beans, refried beans would be a great choice. Do not mix refried beans with the rest of the ingredients, but spread it carefully on the inside of the tortilla before adding the rest of the ingredients.
Rice
In place of minute rice, use long grain white rice and cook according to package directions.
Salsa
Try this recipe for fresh homemade salsa from Love & Lemons.
Cheese
Shredded is best for this recipe. Make it using sharp cheddar, colby jack, a Mexican blend, or pepper jack.
Chicken Enchiladas
Ingredients
- 1 cup minute rice
- 2 cups shredded rotisserie chicken
- 1 - 15 oz. can black beans, drained and rinsed
- 1 - 4 oz. can diced green chiles
- 1/2 cup salsa
- 2 cups shredded cheddar, divided
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 10-12 corn tortillas
- 1 - 15 oz. can red enchilada sauce
Instructions
1. First, prepare rice according to package directions. Preheat oven to 350 degrees and spray a non-stick coating on a 9x13 glass baking dish.
2. When the rice is ready, mix rice, chicken, beans, salsa, chiles, sea salt, garlic powder, cumin, and 1 cup cheese in a large bowl.
3. Next, prepare your corn tortillas (check out this video for a great tip!) When the tortillas are prepared, prepare the tortillas one at a time. Add about 1/3 of a cup of the chicken mixture to the center of each tortilla, roll them and place them in the baking dish as you go.
4. After the enchiladas are prepared, drizzle your favorite red enchilada sauce on top and then sprinkle with the remaining shredded cheese.
5. Bake chicken enchiladas for 20-25 minutes, until the cheese is melted and just starting to brown.
Try these toppings:
- 1/2 cup cilantro (chopped)
- 1/2 cup green onions (chopped)
- sour cream
- salsa verde
- pico de gallo
- guacamole
- 1 avocado (diced)
Notes
Check out the original post for simple and delicious ingredient substitutions for this recipe!
www.thesunnywren.com/chickenenchiladas
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