Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 6 cups leftover cooked rice; 3 chicken breasts, grilled, cooled and cubed fairly small; 28 ounces diced tomatoes with juice; 14 ounces kidney beans, drained; 14 ounces creamed corn; 1 seeded diced jalapeno; 2 tablespoons taco seasoning; 4 ounces cream cheese, cubed; 25 (6 inch) corn tortillas; 680 ml tomato sauce, plain or 680 ml garlic; 250 g shredded cheese (your favourite kind)

Servings: persons

6 cups leftover cooked rice
3 chicken breasts, grilled, cooled and cubed fairly small
28 ounces diced tomatoes with juice
14 ounces kidney beans, drained
14 ounces creamed corn
1 seeded diced jalapeno
2 tablespoons taco seasoning
4 ounces cream cheese, cubed
25 (6 inch) corn tortillas
680 ml tomato sauce, plain or 680 ml garlic
250 g shredded cheese (your favourite kind)

1
Mix all ingredients together except the cream cheese.
2
Place in large skillet or dutch oven to simmer until most ingredients are absorbed.
3
When all is heated through, add cream cheese and heat until melted.
4
Grease a roaster or baking pan, fill tortillas generously with rice mixture.
5
Lay filled tortillas in pan, cover pan with lid or foil, bake for 20 minutes at 350 degrees.
6
Cover over with tomato sauce.
7
Bake for another 20 minutes.
8
Lay cheese over and allow to melt.
9
Serve with sour cream, salsa or whatever suits your fancy.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 6 cups leftover cooked rice, 3 chicken breasts, grilled, cooled and cubed fairly small, 28 ounces diced tomatoes with juice, 14 ounces kidney beans, drained, and more.

Yes, 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.

Enchiladas

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