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Loaded Chicken Enchiladas

Lauren Allen, Tastes Better from Scratch
  • 50 minutes
  • Serves 16

INGREDIENTS

3 cups

cooked chicken (, shredded (about 3 breasts or 4 thighs))

2 1/2 cups

cooked rice ((see note*))

1 can

corn (, drained)

1 can

black beans (, rinsed and drained)

1/2

green bell pepper (, chopped)

1/4

onion (, chopped)

1 clove

garlic (, minced)

4 oz

canned jalapeño pepper ((or diced green chilies))

1 can

cream of chicken soup ((see note**))

4 oz

cream cheese (, softened)

3 cups

shredded cheese ((mozzarella or mexican blend))

16

large flour tortillas ((not burrito size))

1

batch red enchilada sauce ((or 4 cups store bought))

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