Dinner

Chicken Enchilada and Spanish Rice Bake is for Dinner.

Chicken Enchilada and Spanish Rice Bake takes 30 minutes to prepare.

Chicken Enchilada and Spanish Rice Bake takes 30 minutes to cook.

Chicken Enchilada and Spanish Rice Bake makes 8 servings.

The ingredients for Chicken Enchilada and Spanish Rice Bake are:

1 cup raw white rice (washed)
2 T. Smart Balance butter
1/2 chopped red pepper
1/2 small chopped onion
2 T. Tomato Paste
1 can (16 oz) chicken broth
couple dashes Hot Sauce
2 cups cooked chicken
1 can black beans
1 can Enchilada Sauce
2 lg. Burrito Shells

Here is how you make Chicken Enchilada and Spanish Rice Bake:

Prepare Spanish Rice:Add butter to sauce pan and heat. Add washed and drained white rice. Cook on med for a couple of minutes until tosted. Add in onion, pepper and garlic. Cook till veg. are soft. Add can of chicken broth, tomato paste and hot sauce. Bring to boil. Cook on low temp to rice is done.Spray glass baking pan w/ Pam.Put 2 cups of Spanish Rice mixture in bottom of pan. (you will have a little left over).Put 1 1/2 Burrito shells (cut to fit pan) on top of rice. Moisten w/ Enchilada Sauce. Put chicken and black beans on top. Add another 1 1/2 shells and rest of the Sauce. Bake on 350 for about 30 minutes till bubbly.Can be served w/ low fat cheese and sour cream. Enjoy!Number of Servings: 8Recipe submitted by SparkPeople user CHATTYCATHY2.

The nutritional information for Chicken Enchilada and Spanish Rice Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 501.8

• Total Fat: 14.3 g
• Cholesterol: 33.6 mg
• Sodium: 1,923.9 mg
• Total Carbs: 64.1 g
• Dietary Fiber: 8.9 g
• Protein: 29.0 g

Chicken Enchilada and Spanish Rice Bake is Mexican cuisine.