Mexican Chicken Bake

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 418.6
  • Total Fat: 8.3 g
  • Cholesterol: 80.3 mg
  • Sodium: 1,617.0 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 44.1 g

View full nutritional breakdown of Mexican Chicken Bake calories by ingredient

Number of Servings: 4


    1-2LBS of Boneless/Skinless Chicken Breaset
    1 Large can of Enchildia Sauce
    1 Med Onion-White or Yellow
    2 C. Dry Rice
    Water to cover Rice
    Low Fat cheese Grated


Put dry rice in bottom of a 9x13 baking dish
cover Rice about 3/4 with water
Dice Chicken and add to Rice and Water
Dice Onion and Add 1/2 of it to pan
Pour about 1/4 to 1/2 can of Enchilldia Sauce over whole thing
Bake uncovered at 350 for 30-40 mins or until chicken is done
Add cheese on top and allow to melt
Serve with the excess sauce and onion at table.

Number of Servings: 4

Recipe submitted by SparkPeople user BABBUBA.

Member Ratings For This Recipe

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    I wasn't impressed with this meal. I thought it had heat but not a lot of flavor. It could have been the brand of enchilada sauce I used. I will probably make it again but maybe use chicken stock instead of water. - 3/19/08

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    great meal! - 2/5/08

  • no profile photo

    Very good! I used brown rice and it tasted great. Definitely makes more than 4 servings. - 1/15/08

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    This was AWESOME! I think it could have used some more sause, but that probably defeats the calorie cutting purpose, but I loved it! - 11/29/07

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    My family of 3 and 2 of my friends loved this! - 11/6/07