Chicken Enchilada & Spanish Rice Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 501.8
  • Total Fat: 14.3 g
  • Cholesterol: 33.6 mg
  • Sodium: 1,923.9 mg
  • Total Carbs: 64.1 g
  • Dietary Fiber: 8.9 g
  • Protein: 29.0 g

View full nutritional breakdown of Chicken Enchilada & Spanish Rice Bake calories by ingredient
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Add a salad and this makes a great Mexican meal w/out all the calories and fat. Add a salad and this makes a great Mexican meal w/out all the calories and fat.
Number of Servings: 8


    1 cup raw white rice (washed)
    2 T. Smart Balance butter
    1/2 chopped red pepper
    1/2 small chopped onion
    2 T. Tomato Paste
    1 can (16 oz) chicken broth
    couple dashes Hot Sauce
    2 cups cooked chicken
    1 can black beans
    1 can Enchilada Sauce
    2 lg. Burrito Shells


Prepare Spanish Rice:
Add butter to sauce pan and heat. Add washed and drained white rice. Cook on med for a couple of minutes until tosted. Add in onion, pepper and garlic. Cook till veg. are soft. Add can of chicken broth, tomato paste and hot sauce. Bring to boil. Cook on low temp to rice is done.

Spray glass baking pan w/ Pam.

Put 2 cups of Spanish Rice mixture in bottom of pan. (you will have a little left over).

Put 1 1/2 Burrito shells (cut to fit pan) on top of rice. Moisten w/ Enchilada Sauce. Put chicken and black beans on top. Add another 1 1/2 shells and rest of the Sauce.

Bake on 350 for about 30 minutes till bubbly.

Can be served w/ low fat cheese and sour cream.


Number of Servings: 8

Recipe submitted by SparkPeople user CHATTYCATHY2.

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