Chicken Enchiladas

Chicken Enchiladas | Homan at Home

This is another of my husband’s favorites, born out of a night when I had very little in the fridge and very little time. With some enchilada sauce left over from the enchilada skillet, a little shredded chicken from the night before, and 15 minutes to bake, this meal was perfect for my whipped up weeknight dinner!

Chicken Enchiladas | Homan at Home

Chicken Enchiladas | Homan at Home
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Chicken Enchiladas

Super simple and super delicious enchiladas for the family!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 8 flour tortillas
  • 2 chicken breasts shredded
  • ½ cup rice
  • ½ cup black beans
  • ½ cup corn
  • 15 oz enchilada sauce
  • 1 cup cheese

Instructions

  • Mix together chicken, rice, beans, and corn.
  • Fill tortillas with shredded chicken mixture.
  • Spoon half of enchilada sauce into tortillas.
  • Fold tortillas and place them in a greased 9x13 baking pan.
  • Pour remaining enchilada sauce over the tortillas and top with cheese.
  • Bake at 350° for 15 minutes.
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Chicken Enchiladas | Homan at Home
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16 Comments

  1. I would like to try this recipe, but can you be more specific about the rice? cooked, not cooked, white, instant, not instant????
    those of us that are just barely getting by in the kitchen, and looking for new, easy things to cook, are not as knowledgeable as some others may be.

    1. I use cooked rice, and it really doesn’t matter what kind – anything you like will work here! Thanks for asking, and I’ll work on making the recipe more user friendly 🙂

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