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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 331.3
  • Total Fat: 14.3 g
  • Cholesterol: 55.4 mg
  • Sodium: 1,461.9 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 16.7 g

View full nutritional breakdown of Chicken Enchiladas + Spanish Rice Dinner calories by ingredient
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Chicken Enchiladas + Spanish Rice Dinner

Submitted by: JDAVIS81

Introduction

In this recipe I use my crockpot to cook the chicken, but you could also boil it to reduce time! In this recipe I use my crockpot to cook the chicken, but you could also boil it to reduce time!
Number of Servings: 6

Ingredients

    Boneless Skinless Chicken Thighs (4, raw)
    Red Taco Sauce (2 Tbsp)
    Lime Juice (4 Tbsp)
    Salsa (1/2 cup)
    Water (1 cup)
    Corn Tortillas (6 medium)
    Enchilada Sauce (4 cups)
    Kraft Mexican Style Cheese (1 cup, shredded)
    Black Olives (10 large)
    White Rice (1-1/2 cups)

Directions

Crockpot Chicken:
* In crockpot mix Taco Sauce, Lime Juice, Salsa, Water - mix well
* Add Chicken, cover, and cook on high for three hours (or low for six hours)

Enchiladas:
* Using a strainer spoon, remove the chicken from the cooking sauce (leave sauce in crockpot - we'll use it!)
* Let chicken cool for 5-10 minutes, then shred
* Pour 1/4 cup Enchilada Sauce in bottom of glass casserole baking dish
* Dip tortillas in olive oil, then wrap with chicken (we'll make six so eye how much chicken to put in each tortilla)
* Put each enchilada in casserole dish, side-by-side
* Top enchiladas with cheese
* Slice olives, then sprinkle on enchiladas
* Cover with aluminum foil and bake at 350 degrees for 20 minutes
* Remove from oven, turn oven off, remove foil from enchiladas, and return to oven for five minutes

Spanish Rice:
* Pour remaining cooking sauce from crockpot into medium saucepan
* Add 1-1/2 cups white rice
* Bring to boil on medium heat, cover, reduce heat and simmer lightly for 20 minutes
* Remove from heat and let sit for 5 minutes (covered)

Serve Enchiladas with Spanish rice, and possibly some refried beans, for a yummy "Mexican" dinner!
(one enchilada = 1 serving, eye the rice)


Number of Servings: 6

Recipe submitted by SparkPeople user JOYBEE81.






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