Enchilada chicken and rice
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 168.4
- Total Fat: 2.0 g
- Cholesterol: 16.3 mg
- Sodium: 1,604.9 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 3.4 g
- Protein: 8.6 g
View full nutritional breakdown of Enchilada chicken and rice calories by ingredient
Introduction
Crockpot chicken and rice with zesty sauce Crockpot chicken and rice with zesty sauceNumber of Servings: 8
Ingredients
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4.0 cup (8 fl oz) Chicken Broth
2.0 cup La Victoria Enchilada Sauce
2.0 cup Brown Rice, medium grain
1 c water
1 8oz can diced chiles ( green, or jalapeņo )
1 onion diced
2 15 oz cans glenn Muir fire roasted diced tomatoes
8.0 oz Farm Fresh Frozen Boneless/Skinless Chicken Breasts
1.5 cup kernels Yellow Sweet Corn, Frozen
2 T garlic paste
2 tsp. Salt
1-2 tsp. Chipotle powder
Directions
Place all ingredients in crockpot. Cook on high 3-4 hours, or until rice is tender. (I used frozen chicken, undefrosted, )
Serving Size: Makes Approx 8 (1 1/2 c) servings.
Number of Servings: 8.0
Recipe submitted by SparkPeople user KIKKIWE.
Number of Servings: 8.0
Recipe submitted by SparkPeople user KIKKIWE.
Member Ratings For This Recipe
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