Chicken Rice Enchilada Bake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 271.6
  • Total Fat: 11.4 g
  • Cholesterol: 46.6 mg
  • Sodium: 868.8 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 17.4 g

View full nutritional breakdown of Chicken Rice Enchilada Bake calories by ingredient


Originally from Pinterest. I changed some ingredients to our preferences. Originally from Pinterest. I changed some ingredients to our preferences.
Number of Servings: 6


    2 TBS olive oil
    1 small onion, finely chopped
    1 1/2 cups cooked brown rice
    4 skinless boneless chicken thighs, cooked, sliced into strips
    1 can low sodium kidney beans, undrained
    1 TBS chili powder
    Taco seasoning, to taste
    Salt and pepper to taste
    1 can (10oz) enchilada sauce
    1/2 cup shredded cheddar
    sour cream (optional - not in nutrition info)
    avocado (optional - not in nutrition info)


I have made this just in a skillet as well without the oven. I just simmered for 15 minutes to warm everything.


Heat oven to 350 degrees. Spray 8" baking dish. Heat skillet over medium-high heat. Add oil and cook onion for 5 minutes or until soft. Reduce heat to low. Add rice, chicken, beans, chili powder, seasonings, and enchilada sauce. Stir to combine. Remove from heat. Transfer to the baking dish. Top evenly with cheese. Bake 10-15 minutes. Change oven to broil. Broil 5" from broiler for 1-2 minutes more until cheese is golden and bubbly. Remove from broiler. Top with sour cream and avocado if desired.

Serving Size: Makes 6 servings approx 1+ cup each

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIW70.