Chicken And Rice Enchiladas Recipe

Name: Chicken And Rice Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) bag boil-in-bag brown rice (such as Success); 2 teaspoons olive oil; Cooking spray; 1 1/2 cups thinly sliced mushrooms; 1/2 cup diced onion; 1 (10-ounce) can enchilada sauce; 1/2 cup tomato juice; 1 1/2 cups chopped cooked chicken; 3 tablespoons finely chopped fresh flat-leaf parsley; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 6 (8-inch) 97%-fat-free flour tortillas (such as Mission); 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese; 6 tablespoons low-fat sour cream

Servings: persons

1 (14-ounce) bag boil-in-bag brown rice (such as Success)
2 teaspoons olive oil
Cooking spray
1 1/2 cups thinly sliced mushrooms
1/2 cup diced onion
1 (10-ounce) can enchilada sauce
1/2 cup tomato juice
1 1/2 cups chopped cooked chicken
3 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons grated Parmesan cheese
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
6 (8-inch) 97%-fat-free flour tortillas (such as Mission)
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
6 tablespoons low-fat sour cream

1
Preheat oven to 375u00b0.
2
Cook rice according to package directions, omitting salt and fat.
3
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion; saute 5 minutes or until tender. Combine enchilada sauce, tomato juice, and mushroom mixture. Spoon 1/4 cup mushroom mixture over bottom of an 11 x 7-inch baking dish coated with cooking spray.
4
Combine rice, chicken, and next 6 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture in center of 1 tortilla; roll tightly and place, seam side down, in baking dish. Repeat procedure with remaining tortillas and chicken mixture.
5
Spoon remaining mushroom mixture over top of enchiladas. Cover and bake at 375u00b0 for 25 minutes. Uncover; sprinkle with Cheddar cheese. Bake an additional 4 minutes or until cheese melts. Let stand 5 minutes. Top each enchilada with 1 tablespoon sour cream.

984

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (14-ounce) bag boil-in-bag brown rice (such as Success), 2 teaspoons olive oil, Cooking spray, 1 1/2 cups thinly sliced mushrooms, and more.

Yes, Chicken And Rice Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Rice Enchiladas

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