Dinner

chicken and rice enchiladas is for Dinner.

chicken and rice enchiladas takes 20 minutes to prepare.

chicken and rice enchiladas takes 35 minutes to cook.

chicken and rice enchiladas makes 6 servings.

The ingredients for chicken and rice enchiladas are:

10 oz cooked chicken breast
1 cup mozerella cheese
146 grams Jasmine frozen rice (trader joes)
1 red onion
1 - 10 oz salsa verde
2 T lite sour cream
12 (70 cal) corn tortillas

Here is how you make chicken and rice enchiladas:

Cook onion, mix onion, chicken riced and 2/4 cup of cheese. mix salsa verde with 2 T sour creamwarm tortillas so the do not tear when stuffing. put 1/4 cup of salsa verde sauce on bottom of 13x9 inch pan. coat tortillas with salsa verde. spread 1/4 cup of chicken mixture down center of tortilla and roll. lay in pan seam side down. continue until all 12 enchiladas are in the pan. pour remaining salsa verde sauce on top (coat evenly to prevent drying out.) cook covered 30 min. uncover spread remaining cheese and cook uncovered until brown, serving size = two enchiladas - makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ADWDCL.

The nutritional information for chicken and rice enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 308.4

• Total Fat: 7.6 g
• Cholesterol: 39.1 mg
• Sodium: 413.9 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 0.4 g
• Protein: 19.3 g