Chicken & Corn Enchiladas with rice

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 365.9
  • Total Fat: 9.6 g
  • Cholesterol: 65.2 mg
  • Sodium: 954.0 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 30.3 g

View full nutritional breakdown of Chicken & Corn Enchiladas with rice calories by ingredient
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Number of Servings: 5


    2 cup chopped/shredded white chicken meat
    1/2 cup frozen corn
    4 oz neufchatel cream cheese (low fat)
    4 oz fat free cream cheese
    10 corn tortillas (6 in diameter)
    2 cups salsa
    2 tsp taco seasoning
    1/2 cup fat free cheddar cheese shredded
    1/2 cup brown rice
    1 cup water


Preheat oven to 350. Boil 1 cup water, add 1/2 cup rice. Cook 15 minutes while preparing enchilada mixture. Note: rice will not be fully cooked when adding to pan. Wrap tortillas in foil and heat in oven 5 minutes. Mix chicken, corn, cream cheeses, and taco seasoning in a bowl. Set aside. Spray pan with non stick spray, add partially cooked rice with remaining water and 1/2 cup salsa to bottom of pan. Wrap chicken mixture in tortillas and lay in pan. Cover with 1 1/2 cup salsa and cheddar cheese. Bake 30 minutes or until bubbly.

Number of Servings: 5

Recipe submitted by SparkPeople user MK4LADY.

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