Dinner

Enchilada chicken and rice is for Dinner.

Enchilada chicken and rice takes 5 minutes to prepare.

Enchilada chicken and rice takes 240 minutes to cook.

Enchilada chicken and rice makes 8 servings.

The ingredients for Enchilada chicken and rice are:

4.0 cup (8 fl oz) Chicken Broth
2.0 cup La Victoria Enchilada Sauce
2.0 cup Brown Rice, medium grain
1 c water
1 8oz can diced chiles ( green, or jalape?o )
1 onion diced
2 15 oz cans glenn Muir fire roasted diced tomatoes
8.0 oz Farm Fresh Frozen Boneless/Skinless Chicken Breasts
1.5 cup kernels Yellow Sweet Corn, Frozen
2 T garlic paste
2 tsp. Salt
1-2 tsp. Chipotle powder

Here is how you make Enchilada chicken and rice:

Place all ingredients in crockpot. Cook on high 3-4 hours, or until rice is tender. (I used frozen chicken, undefrosted, ) Serving Size: Makes Approx 8 (1 1/2 c) servings.Number of Servings: 8.0Recipe submitted by SparkPeople user KIKKIWE.

The nutritional information for Enchilada chicken and rice is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 168.4

• Total Fat: 2.0 g
• Cholesterol: 16.3 mg
• Sodium: 1,604.9 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 3.4 g
• Protein: 8.6 g

Enchilada chicken and rice is Mexican cuisine.

The dietary needs meet for Enchilada chicken and rice is Low Fat