cheesy enchilada casserole

3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 370.6
  • Total Fat: 10.1 g
  • Cholesterol: 11.5 mg
  • Sodium: 489.2 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 9.0 g

View full nutritional breakdown of cheesy enchilada casserole calories by ingredient

Number of Servings: 6


    2 bone/skinless chicken breasts
    8 bone/skinless chicken tenders
    2 cups cooked instant rice
    1 1/4 cup fat-free refried beans
    1 3/4 cup 2%milk shredded colby/monteray jack
    2 cups low-fat enchilada sauce
    red chile taco sauce


Season chicken with enough of the taco sauce to cover. Marinate at least 30 min. Grill and dice chicken , set aside.

Cook rice, once done, add the rest of the taco sauce to hot rice, and line small casserole with rice.

Assemble enchiladas: place some refried beans, topped with the diced chicken and top with cheese, roll and place in casserole.

Once all 6 are assembled, completely cover with enchilada sauce and remaining cheese.

Bake at 350 degrees for approx 30 min.

Serve each enchilada on a bed of shredded lettuce.


Number of Servings: 6

Recipe submitted by SparkPeople user AMANDARYAN1051.

Member Ratings For This Recipe

  • no profile photo

    what do you roll the echiladas in? tortillas? or the rice? not very specific in the description but i'd like to make this it sounds good. - 7/4/07

  • no profile photo

    Very Good
    This is a family favorite - 3/10/07