Enchilada chicken and rice
(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
4.0 cup (8 fl oz) Chicken Broth2.0 cup La Victoria Enchilada Sauce2.0 cup Brown Rice, medium grain1 c water1 8oz can diced chiles ( green, or jalapeņo )1 onion diced2 15 oz cans glenn Muir fire roasted diced tomatoes 8.0 oz Farm Fresh Frozen Boneless/Skinless Chicken Breasts1.5 cup kernels Yellow Sweet Corn, Frozen2 T garlic paste2 tsp. Salt1-2 tsp. Chipotle powder
Directions
Place all ingredients in crockpot. Cook on high 3-4 hours, or until rice is tender. (I used frozen chicken, undefrosted, ) Serving Size: Makes Approx 8 (1 1/2 c) servings.

Number of Servings: 8.0

Recipe submitted by SparkPeople user KIKKIWE.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 168.4
  • Total Fat: 2.0 g
  • Cholesterol: 16.3 mg
  • Sodium: 1,604.9 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 8.6 g

Member Reviews
  • HELLIBEER
     For my wife I give this only a good, if I was eating at someone else's home I would give it a very good, however my wife can cook so much better!! it is easy, and tasty - 3/23/17



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