Chicken Enchilada & Spanish Rice Bake

Name: Chicken Enchilada & Spanish Rice Bake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 1 cup raw white rice (washed); 2 T. Smart Balance butter; 1/2 chopped red pepper; 1/2 small chopped onion; 2 T. Tomato Paste; 1 can (16 oz) chicken broth; couple dashes Hot Sauce; 2 cups cooked chicken; 1 can black beans; 1 can Enchilada Sauce; 2 lg. Burrito Shells

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 cup raw white rice (washed)2 T. Smart Balance butter1/2 chopped red pepper1/2 small chopped onion2 T. Tomato Paste1 can (16 oz) chicken brothcouple dashes Hot Sauce2 cups cooked chicken1 can black beans1 can Enchilada Sauce2 lg. Burrito Shells

Directions

Prepare Spanish Rice:
Add butter to sauce pan and heat. Add washed and drained white rice. Cook on med for a couple of minutes until tosted. Add in onion, pepper and garlic. Cook till veg. are soft. Add can of chicken broth, tomato paste and hot sauce. Bring to boil. Cook on low temp to rice is done.

Spray glass baking pan w/ Pam.

Put 2 cups of Spanish Rice mixture in bottom of pan. (you will have a little left over).

Put 1 1/2 Burrito shells (cut to fit pan) on top of rice. Moisten w/ Enchilada Sauce. Put chicken and black beans on top. Add another 1 1/2 shells and rest of the Sauce.

Bake on 350 for about 30 minutes till bubbly.

Can be served w/ low fat cheese and sour cream.

Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user CHATTYCATHY2.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving