Chicken and Rice Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb chicken breast, diced, no skin (I cut mine with kitchen shears while partially frozen)4 tsp taco seasoning1 large onion, diced5 cloves garlic, pressed1/2 cup chicken broth1 tsp smoked paprika1 tsp cayenne pepper (if you like it hot!)2 cans ro-tel tomatoes with chilis2 cups brown rice ( I use success boil in bag)12 Wrap-itz lo-carb wheat tortillas1/2 cup low fat shredded cheddar1/2 cup part skim shredded mozzerella1/2 cup Orgtega enchilada sauce
Pre-heat oven to 350
Place diced chicken in plastic bag with taco seasoning. Work seasoning into chicken, set aside.
Cook rice per box instructions, set aside.
Saute chicken in large saute pan in 1/4 cup chicken broth.
When starting to turn color, add onions, garlic and remaining 1/4 cup broth, saute until tender.
Add 2 cans ro-tel tomatoes with chilis
Add smoked paprika and cayenne to taste.
Fold in 2 cups brown rice
Let simmer about 10 minutes.
Spray large lasagne pan with cooking spray, spread 1/2 cup of salsa on bottom of pan.
Place 1/2 cup of chicken and rice mixture in center of wrap. Fold over once, fold in ends, fold over once more.
Place seam side down in pan. When all 12 are rolled and lined up in the pan, spread remaining 1/2 cup of salsa on top.
Pour enchilada sauce over that, try to spread out to cover entire wrap, with the back of a spoon. Mix cheddar and mozzerella cheese together and sprinkle evenly over top.
Bake at 350 degrees for 20 minutes, or until bubbly.
Makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user LUVMYNOVA.
Place diced chicken in plastic bag with taco seasoning. Work seasoning into chicken, set aside.
Cook rice per box instructions, set aside.
Saute chicken in large saute pan in 1/4 cup chicken broth.
When starting to turn color, add onions, garlic and remaining 1/4 cup broth, saute until tender.
Add 2 cans ro-tel tomatoes with chilis
Add smoked paprika and cayenne to taste.
Fold in 2 cups brown rice
Let simmer about 10 minutes.
Spray large lasagne pan with cooking spray, spread 1/2 cup of salsa on bottom of pan.
Place 1/2 cup of chicken and rice mixture in center of wrap. Fold over once, fold in ends, fold over once more.
Place seam side down in pan. When all 12 are rolled and lined up in the pan, spread remaining 1/2 cup of salsa on top.
Pour enchilada sauce over that, try to spread out to cover entire wrap, with the back of a spoon. Mix cheddar and mozzerella cheese together and sprinkle evenly over top.
Bake at 350 degrees for 20 minutes, or until bubbly.
Makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user LUVMYNOVA.
Nutritional Info Amount Per Serving
- Calories: 209.7
- Total Fat: 7.2 g
- Cholesterol: 28.0 mg
- Sodium: 854.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 5.2 g
- Protein: 17.2 g
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