Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken; 4 cups of brown Minute Rice; 1 (24 ounce) can cream of chicken soup; 1 dash crushed red pepper; 2 tablespoons jalapenos, chopped; ½ cup fresh cilantro, chopped; 1 cup onion, chopped; 1 cup sharp cheddar cheese; 4 cups refried beans (optional, home made or canned); 2 (8 count) packages whole wheat tortillas; 1 dash pepper; 2 teaspoons cumin

Servings: persons

1 lb chicken
4 cups of brown Minute Rice
1 (24 ounce) can cream of chicken soup
1 dash crushed red pepper
2 tablespoons jalapenos, chopped
½ cup fresh cilantro, chopped
1 cup onion, chopped
1 cup sharp cheddar cheese
4 cups refried beans (optional, home made or canned)
2 (8 count) packages whole wheat tortillas
1 dash pepper
2 teaspoons cumin

1
Soften onions in a small amount of oil.
2
Add crushed red pepper, jalopenos, chicken.
3
When chicken is cooked through out, remove from pan and shred.
4
( I used two forks to pull apart.)
5
Then return to pan.
6
Add soup, spices, rice and cook for roughly 30 minutes.
7
Remove from heat, add cilantro.
8
Cool enough to handle.
9
Spread a small amount refried beans on tortilla then add chicken mixture.
10
Top with small amount of cheese and roll up.
11
Place in lightly greased pan and bake until slightly browned at 350.
12
Usually between 10-15 minutes.
13
Serve with sour cream.

1369

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb chicken, 4 cups of brown Minute Rice, 1 (24 ounce) can cream of chicken soup, 1 dash crushed red pepper, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas

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