Mexican Chicken BakeSubmitted by: BABBUBA
1-2LBS of Boneless/Skinless Chicken Breaset
1 Large can of Enchildia Sauce
1 Med Onion-White or Yellow
2 C. Dry Rice
Water to cover Rice
Low Fat cheese Grated
cover Rice about 3/4 with water
Dice Chicken and add to Rice and Water
Dice Onion and Add 1/2 of it to pan
Pour about 1/4 to 1/2 can of Enchilldia Sauce over whole thing
Bake uncovered at 350 for 30-40 mins or until chicken is done
Add cheese on top and allow to melt
Serve with the excess sauce and onion at table.
Number of Servings: 4
Recipe submitted by SparkPeople user BABBUBA.