The Cheesiest Chicken Enchiladas

The Cheesiest Chicken Enchiladas


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Complete with rice and beans, this recipe has it all. The easiest, and cheesiest, enchiladas in town and you can make them for dinner tonight!

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Time needed

5 min preparation + 35 min cooking

Serving Size / Yield

8 enchiladas


  • 1 C. mild salsa
  • 1 lb. cooked chicken, shredded
  • 8 flour tortillas
  • 1 pt. whipping cream
  • 1 C. shredded sharp cheddar cheese
  • 1 C. Mexican instant rice
  • 1 14-oz. can pinto beans, rinsed and drained

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Preheat your oven to 350°F. In a medium bowl, mix together salsa and shredded chicken. Roll up tortillas with chicken mixture and place in a 13x9-inch baking dish. Drizzle whipping cream on top and bake for 30 minutes. While the enchiladas are baking, prepare the beans and rice as directed from packaging instructions. Remove enchiladas and sprinkle with cheese. Return to oven and bake until cheese has melted. Serve enchiladas with a helping of both rice and beans.

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