Chicken enchiladas

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 468.1
  • Total Fat: 9.7 g
  • Cholesterol: 36.2 mg
  • Sodium: 1,360.6 mg
  • Total Carbs: 74.0 g
  • Dietary Fiber: 13.3 g
  • Protein: 27.5 g

View full nutritional breakdown of Chicken enchiladas calories by ingredient
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Number of Servings: 5


    *Whole Wheat Tortilla, 10 serving (remove)
    Brown Rice, long grain, 1 cup (remove)
    Beans, red kidney, .5 cup (remove)
    Yellow Sweet Corn, Frozen, 0.5 cup kernels (remove)
    Salsa, .5 cup (remove)
    Chicken Breast, no skin, 9 ounces (remove)
    Peppers, sweet, red, fresh, .75 cup, chopped (remove)
    Mushrooms, fresh, 5 medium (remove)
    Tomato Sauce, 1 cup (remove)
    Mozzarella Cheese, part skim milk, 2 oz (remove)
    Chili powder, 1 tbsp (remove)
    Cumin seed, 1 tsp (remove)
    Garlic, 2 clove (remove)
    Pepper, black, 1 tsp (remove)


cook rice according to directions with 2 cups water. Add corn, beans and vegetables after 35 min. Cook chicken thoroughly, sprinkle with chili powder. Add garlic to rice mixture. Stir in salsa, cumin and pepper. Add cooked chopped chicken. When most of liquid is absorbed remove from heat.
Line roasting pan with tortillas. Individually place filling on each one, rolling and placing together as you go. Cover with tomato sauce and mozzerella cheese. Heat @ 350 until cheese in melted and heated through.

Number of Servings: 5

Recipe submitted by SparkPeople user JUSTFORME123.

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