cheesy enchilada casserole
- Number of Servings: 6
Ingredients
2 bone/skinless chicken breasts or 8 bone/skinless chicken tenders2 cups cooked instant rice1 1/4 cup fat-free refried beans1 3/4 cup 2%milk shredded colby/monteray jack2 cups low-fat enchilada saucered chile taco saucelettuce
Season chicken with enough of the taco sauce to cover. Marinate at least 30 min. Grill and dice chicken , set aside.
Cook rice, once done, add the rest of the taco sauce to hot rice, and line small casserole with rice.
Assemble enchiladas: place some refried beans, topped with the diced chicken and top with cheese, roll and place in casserole.
Once all 6 are assembled, completely cover with enchilada sauce and remaining cheese.
Bake at 350 degrees for approx 30 min.
Serve each enchilada on a bed of shredded lettuce.
enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDARYAN1051.
Cook rice, once done, add the rest of the taco sauce to hot rice, and line small casserole with rice.
Assemble enchiladas: place some refried beans, topped with the diced chicken and top with cheese, roll and place in casserole.
Once all 6 are assembled, completely cover with enchilada sauce and remaining cheese.
Bake at 350 degrees for approx 30 min.
Serve each enchilada on a bed of shredded lettuce.
enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDARYAN1051.
Nutritional Info Amount Per Serving
- Calories: 370.6
- Total Fat: 10.1 g
- Cholesterol: 11.5 mg
- Sodium: 489.2 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.3 g
- Protein: 9.0 g
Member Reviews