Dinner

Chicken Rice Enchilada Bake is for Dinner.

Chicken Rice Enchilada Bake takes 10 minutes to prepare.

Chicken Rice Enchilada Bake takes 15 minutes to cook.

Chicken Rice Enchilada Bake makes 6 servings.

The ingredients for Chicken Rice Enchilada Bake are:

2 TBS olive oil
1 small onion, finely chopped
1 1/2 cups cooked brown rice
4 skinless boneless chicken thighs, cooked, sliced into strips
1 can low sodium kidney beans, undrained
1 TBS chili powder
Taco seasoning, to taste
Salt and pepper to taste
1 can (10oz) enchilada sauce
1/2 cup shredded cheddar
sour cream (optional - not in nutrition info)
avocado (optional - not in nutrition info)

Here is how you make Chicken Rice Enchilada Bake:

Heat oven to 350 degrees. Spray 8" baking dish. Heat skillet over medium-high heat. Add oil and cook onion for 5 minutes or until soft. Reduce heat to low. Add rice, chicken, beans, chili powder, seasonings, and enchilada sauce. Stir to combine. Remove from heat. Transfer to the baking dish. Top evenly with cheese. Bake 10-15 minutes. Change oven to broil. Broil 5" from broiler for 1-2 minutes more until cheese is golden and bubbly. Remove from broiler. Top with sour cream and avocado if desired. Serving Size: Makes 6 servings approx 1+ cup eachNumber of Servings: 6Recipe submitted by SparkPeople user JENNIW70.

The nutritional information for Chicken Rice Enchilada Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 271.6

• Total Fat: 11.4 g
• Cholesterol: 46.6 mg
• Sodium: 868.8 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 3.8 g
• Protein: 17.4 g

Chicken Rice Enchilada Bake is Mexican cuisine.