Chicken Rice Enchilada Bake

Name: Chicken Rice Enchilada Bake Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2 TBS olive oil; 1 small onion finely chopped; 1 1/2 cups cooked brown rice; 4 skinless boneless chicken thighs cooked sliced into strips; 1 can low sodium kidney beans undrained; 1 TBS chili powder; Taco seasoning to taste; Salt and pepper to taste; 1 can (10oz) enchilada sauce; 1/2 cup shredded cheddar; sour cream (optional - not in nutrition info); avocado (optional - not in nutrition info)

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 6

Ingredients

2 TBS olive oil1 small onion, finely chopped1 1/2 cups cooked brown rice4 skinless boneless chicken thighs, cooked, sliced into strips1 can low sodium kidney beans, undrained1 TBS chili powderTaco seasoning, to tasteSalt and pepper to taste1 can (10oz) enchilada sauce1/2 cup shredded cheddarsour cream (optional - not in nutrition info)avocado (optional - not in nutrition info)

Directions

Heat oven to 350 degrees. Spray 8" baking dish. Heat skillet over medium-high heat. Add oil and cook onion for 5 minutes or until soft. Reduce heat to low. Add rice, chicken, beans, chili powder, seasonings, and enchilada sauce. Stir to combine. Remove from heat. Transfer to the baking dish. Top evenly with cheese. Bake 10-15 minutes. Change oven to broil. Broil 5" from broiler for 1-2 minutes more until cheese is golden and bubbly. Remove from broiler. Top with sour cream and avocado if desired.

Serving Size: Makes 6 servings approx 1+ cup each

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIW70.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 271.6
Total Fat: 11.4 g
Cholesterol: 46.6 mg
Sodium: 868.8 mg
Total Carbs: 22.9 g
Dietary Fiber: 3.8 g
Protein: 17.4 g

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