Chicken & Corn Enchiladas with rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Directions
2 cup chopped/shredded white chicken meat1/2 cup frozen corn4 oz neufchatel cream cheese (low fat)4 oz fat free cream cheese10 corn tortillas (6 in diameter)2 cups salsa2 tsp taco seasoning1/2 cup fat free cheddar cheese shredded1/2 cup brown rice1 cup water
Preheat oven to 350. Boil 1 cup water, add 1/2 cup rice. Cook 15 minutes while preparing enchilada mixture. Note: rice will not be fully cooked when adding to pan. Wrap tortillas in foil and heat in oven 5 minutes. Mix chicken, corn, cream cheeses, and taco seasoning in a bowl. Set aside. Spray pan with non stick spray, add partially cooked rice with remaining water and 1/2 cup salsa to bottom of pan. Wrap chicken mixture in tortillas and lay in pan. Cover with 1 1/2 cup salsa and cheddar cheese. Bake 30 minutes or until bubbly.
Number of Servings: 5
Recipe submitted by SparkPeople user MK4LADY.
Number of Servings: 5
Recipe submitted by SparkPeople user MK4LADY.
Nutritional Info Amount Per Serving
- Calories: 365.9
- Total Fat: 9.6 g
- Cholesterol: 65.2 mg
- Sodium: 954.0 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 5.7 g
- Protein: 30.3 g
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