Chicken Enchiladas

Chicken Enchiladas

 This is one of the first recipes I ever learned to make.  I’ve tweaked it over the years as the kids’ tastes have changed.  We have some in our family who love spicy things and some who like it nice and mild.  Everyone enjoys these enchiladas.  You can vary the spiciness by using mild, medium or hot salsa and enchilada sauce.

Chicken Enchiladas!As you can see, this recipe makes 11-12 enchiladas.  You can half the recipe for a 9×9 pan.
Chicken Enchilada Salad
My husband cut his enchilada up and put it on top of his salad with chipolte cheddar dressing.

Chicken Enchiladas
 
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups cooked shredded chicken
  • 2 cups cooked rice
  • 1 can black beans, rinsed
  • 1 can corn
  • 2-1/2 cups Salsa
  • 1-1/2 cups shredded cheese, divided
  • 1 small can enchilada sauce
  • 10 - 12 flour tortillas
Instructions
  1. In a bowl combine chicken, rice, beans, corn, salsa and ½ cup shredded cheese.
  2. Scoop mixture into flour tortillas, roll up and place in greased 9x13 pan.
  3. Pour enchilada sauce over the top, spread to cover. Sprinkle remaining cheese over the top.
  4. Cover with foil and bake at 350 degrees for 30 min.
Notes
You can vary the spiciness by using mild, medium or hot salsa and enchilada sauce. You can half the recipe for a 9x9 pan. My husband cut his enchilada up and put it on top of his salad with chipolte cheddar dressing.