cheesy enchilada casserole
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
Ingredients
-
2 bone/skinless chicken breasts
or
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
lettuce
Directions
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.
enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDARYAN1051.
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.
enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDARYAN1051.
Member Ratings For This Recipe
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AKB20037
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TUCKER59