Chicken Enchiladas + Spanish Rice Dinner
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
* 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.
Nutritional Info 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
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