Chicken & Rice Enchilada Casserole

Chicken & Rice Enchilada Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 409.8
  • Total Fat: 14.5 g
  • Cholesterol: 69.8 mg
  • Sodium: 1,160.4 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 27.1 g

View full nutritional breakdown of Chicken & Rice Enchilada Casserole calories by ingredient
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1/8 of dish = 9 points 1/8 of dish = 9 points
Number of Servings: 8


    2 boneless, skinless chicken breasts, cut up
    3 c. cooked white rice
    1/2 can condensed cream of chicken soup
    1 c. Mexican shredded cheese
    8 oz. velveeta cheese, sliced
    10 corn tortillas, cut in half
    2 (15 oz) cans diced tomatoes
    1 (10 oz.) can diced tomatoes & chilies
    cooking spray


Preheat oven to 350 F.
Spray a large glass oven dish with cooking spray.
Line bottom of dish with half of the tortillas.
Top with diced chicken, rice, soup, cheeses, and tomatoes and chilies.
Top with remaining tortillas.
Pour the 2 cans of diced tomatoes over the top.

Bake in oven for 20-25 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user PITA1022.

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