Chicken and Rice Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 209.7
- Total Fat: 7.2 g
- Cholesterol: 28.0 mg
- Sodium: 854.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 5.2 g
- Protein: 17.2 g
View full nutritional breakdown of Chicken and Rice Enchiladas calories by ingredient
Introduction
These are quite filling at 209 calories each. The wrap-itz are pretty large, so they make a nice portion. They are also loaded with fiber. Great with a side of re-fried beans and a salad. I serve them with a dollop of low fat sour cream and salsa on the side. You could substitute fat-free cheeses for less calories, but that stuff doesn't tend to melt very well. These are quite filling at 209 calories each. The wrap-itz are pretty large, so they make a nice portion. They are also loaded with fiber. Great with a side of re-fried beans and a salad. I serve them with a dollop of low fat sour cream and salsa on the side. You could substitute fat-free cheeses for less calories, but that stuff doesn't tend to melt very well.Number of Servings: 12
Ingredients
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1 lb chicken breast, diced, no skin (I cut mine with kitchen shears while partially frozen)
4 tsp taco seasoning
1 large onion, diced
5 cloves garlic, pressed
1/2 cup chicken broth
1 tsp smoked paprika
1 tsp cayenne pepper (if you like it hot!)
2 cans ro-tel tomatoes with chilis
2 cups brown rice ( I use success boil in bag)
12 Wrap-itz lo-carb wheat tortillas
1/2 cup low fat shredded cheddar
1/2 cup part skim shredded mozzerella
1/2 cup Orgtega enchilada sauce
Directions
Pre-heat oven to 350
Place diced chicken in plastic bag with taco seasoning. Work seasoning into chicken, set aside.
Cook rice per box instructions, set aside.
Saute chicken in large saute pan in 1/4 cup chicken broth.
When starting to turn color, add onions, garlic and remaining 1/4 cup broth, saute until tender.
Add 2 cans ro-tel tomatoes with chilis
Add smoked paprika and cayenne to taste.
Fold in 2 cups brown rice
Let simmer about 10 minutes.
Spray large lasagne pan with cooking spray, spread 1/2 cup of salsa on bottom of pan.
Place 1/2 cup of chicken and rice mixture in center of wrap. Fold over once, fold in ends, fold over once more.
Place seam side down in pan. When all 12 are rolled and lined up in the pan, spread remaining 1/2 cup of salsa on top.
Pour enchilada sauce over that, try to spread out to cover entire wrap, with the back of a spoon. Mix cheddar and mozzerella cheese together and sprinkle evenly over top.
Bake at 350 degrees for 20 minutes, or until bubbly.
Makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user LUVMYNOVA.
Place diced chicken in plastic bag with taco seasoning. Work seasoning into chicken, set aside.
Cook rice per box instructions, set aside.
Saute chicken in large saute pan in 1/4 cup chicken broth.
When starting to turn color, add onions, garlic and remaining 1/4 cup broth, saute until tender.
Add 2 cans ro-tel tomatoes with chilis
Add smoked paprika and cayenne to taste.
Fold in 2 cups brown rice
Let simmer about 10 minutes.
Spray large lasagne pan with cooking spray, spread 1/2 cup of salsa on bottom of pan.
Place 1/2 cup of chicken and rice mixture in center of wrap. Fold over once, fold in ends, fold over once more.
Place seam side down in pan. When all 12 are rolled and lined up in the pan, spread remaining 1/2 cup of salsa on top.
Pour enchilada sauce over that, try to spread out to cover entire wrap, with the back of a spoon. Mix cheddar and mozzerella cheese together and sprinkle evenly over top.
Bake at 350 degrees for 20 minutes, or until bubbly.
Makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user LUVMYNOVA.