Dinner

Chicken and Rice Enchilada Casserole is for Dinner.

Chicken and Rice Enchilada Casserole takes 15 minutes to prepare.

Chicken and Rice Enchilada Casserole takes 25 minutes to cook.

Chicken and Rice Enchilada Casserole makes 8 servings.

The ingredients for Chicken and Rice Enchilada Casserole are:

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

Here is how you make Chicken and Rice Enchilada Casserole:

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: 8Recipe submitted by SparkPeople user PITA1022.

The nutritional information for Chicken and Rice Enchilada Casserole is:

• 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

Chicken and Rice Enchilada Casserole is Mexican cuisine.