Chicken Enchilada Casserole (No Tortillas)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.1
  • Total Fat: 4.7 g
  • Cholesterol: 37.5 mg
  • Sodium: 719.0 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 17.9 g

View full nutritional breakdown of Chicken Enchilada Casserole (No Tortillas) calories by ingredient
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Submitted by: MRSKS2009


A delicious mexican-food favorite substitute. A delicious mexican-food favorite substitute.
Number of Servings: 4


    2 boneless skinless chicken breasts
    2 cups cooked brown rice (1/2 cup uncooked)
    1/4-1/2 cup frozen corn kernels
    1 can enchilada sauce
    1/2 cup shredded cheddar
    Spices/seasonings to taste (for chicken)*
    *I did not include this in the nutritional info (I forgot to measure), so the sodium will be a little off


Preheat oven to 350 F. Line a baking sheet with foil. Place chicken breasts on baking sheet, sesaon to taste (I used salt, black pepper, cumin and chili powder). Bake 17-20 mins (until thoroughly cooked).
Meanwhile, cook rice (if not already cooked).
When chicken is done, add corn to rice to heat it up some. Shred chicken with two forks.
Grease an 8x8 baking dish with cooking spray, spread rice and corn on bottom. Add shredded chicken, spreading evenly. Pour whole can of enchilada sauce on top.
Bake another 10 minutes or so. Add cheees, then bake another 2-5 minutes, until cheese is melted to browning (however you like it best).

I thought it would be about two servings, because it is two servings of chicken, two of rice, etc. But I could only eat about 1/4 of the dish, so the nutritional information reflects 4 servings.

I served with fat free refried beans and it was delicious!

Number of Servings: 4

Recipe submitted by SparkPeople user MRSKS2009.


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