Chicken & Brown Rice enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 406.5
  • Total Fat: 11.0 g
  • Cholesterol: 91.2 mg
  • Sodium: 838.9 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 37.6 g

View full nutritional breakdown of Chicken & Brown Rice enchiladas calories by ingredient
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Number of Servings: 4


    2 chicken breast, bone and skin removed
    3 cups Swanson Chicken Broth 99% Fat Free,
    2 tsp ground cumin
    1 tsp dried oregano
    2 tsp chili powder
    1/2 tsp garlic powder
    3 TBS Corn Starch
    1 can chopped Green Chilis
    2 cups cooked brown rice
    8 Corn Tortillas
    1 cup shredded Colby and Monterey Jack Cheese


1. Poach the chicken
Bring 2 1/2 cups of broth to a low simmer along with the chilli powerder, cumin, garlic, and oregano in a 10 inch skillet. Poach the chicken breasts in the seasoned broth just until cooked through. Remove chicken and set aside to cool slightly.

2. Make the sauce
In a blender, mix the remaining 1/2 cup chicken broth, the cornstarch, and the canned chilis. puree until smooth. Pour the cornstarch mixture into the simmering poaching liquid. Stir and bring to a boil. Boil for 2 minutes to completely cook the cornstarch.

3. Assemble the enchiladas
Shred the cooked chicken and mix with the rice, 1/2 the cheese, and a little bit of the sauce. Spray a lasanga pan with cooking spray and pour in about 1/3 of the remaining sauce.

To assemble the enchiladas, dip a tortilla in the remaining sauce to soften it a bit. Fill with 1/8 of the filling and gently roll the tortilla. Place seam side down in the prepared pan. Repeat with the remaining tortilas.

Pour the remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake at 375 about 20 minutes or until cheese is melted and the edges just begin to brown.

Number of Servings: 4

Recipe submitted by SparkPeople user CSJANK.

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