Dinner

Pinto Chicken Enchilada Casserole is for Dinner.

Pinto Chicken Enchilada Casserole takes 10 minutes to prepare.

Pinto Chicken Enchilada Casserole takes 50 minutes to cook.

Pinto Chicken Enchilada Casserole makes 6 servings.

The ingredients for Pinto Chicken Enchilada Casserole are:

12.5 oz canned chicken breast, liquid reserved
10 oz can green Enchilada Sauce
10.5 oz can Cream of Chicken Soup
15.5 oz can Pinto beans, drained & rinsed
75 grams Onions, diced
46 grams poblano pepper, diced
1 1/3 cup Long Grain White Rice
75 grams Pepper Jack Shredded Cheese
Water
Salt & pepper to taste
28 grams shredded Cheddar Cheese (topping)

Here is how you make Pinto Chicken Enchilada Casserole:

DRAIN the chicken and pour the liquid into a large measuring cup. Add water to fill to 2-cups.IN a large bowl add all the ingredients, including the water, except the cheddar cheese. Stir to combine.POUR the mixture into a large sprayed casserole dish.PLACE the covered casserole in a microwave and cook for 20-25 minutes. Move to a 350-degree pre-heated oven for another 20-25 minutes. Check to be sure the rice is done. Remove from the oven.TOP casserole with the cheddar cheese, cover, and allow the casserole to rest for 5-10 minutes.SERVE & ENJOY!Serving Size: Makes 6, hearty, 1 1/4 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user DILBERTA.

The nutritional information for Pinto Chicken Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 330.0

• Total Fat: 9.4 g
• Cholesterol: 24.2 mg
• Sodium: 801.3 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 5.2 g
• Protein: 16.5 g