Mexican

Chicken and Corn Enchiladas with rice is for Dinner.

Chicken and Corn Enchiladas with rice takes 20 minutes to prepare.

Chicken and Corn Enchiladas with rice takes 30 minutes to cook.

Chicken and Corn Enchiladas with rice makes 5 servings.

The ingredients for Chicken and Corn Enchiladas with rice are:

2 cup chopped/shredded white chicken meat
1/2 cup frozen corn
4 oz neufchatel cream cheese (low fat)
4 oz fat free cream cheese
10 corn tortillas (6 in diameter)
2 cups salsa
2 tsp taco seasoning
1/2 cup fat free cheddar cheese shredded
1/2 cup brown rice
1 cup water

Here is how you make Chicken and Corn Enchiladas with rice:

Preheat oven to 350. Boil 1 cup water, add 1/2 cup rice. Cook 15 minutes while preparing enchilada mixture. Note: rice will not be fully cooked when adding to pan. Wrap tortillas in foil and heat in oven 5 minutes. Mix chicken, corn, cream cheeses, and taco seasoning in a bowl. Set aside. Spray pan with non stick spray, add partially cooked rice with remaining water and 1/2 cup salsa to bottom of pan. Wrap chicken mixture in tortillas and lay in pan. Cover with 1 1/2 cup salsa and cheddar cheese. Bake 30 minutes or until bubbly.Number of Servings: 5Recipe submitted by SparkPeople user MK4LADY.

The nutritional information for Chicken and Corn Enchiladas with rice is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 365.9

• Total Fat: 9.6 g
• Cholesterol: 65.2 mg
• Sodium: 954.0 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 5.7 g
• Protein: 30.3 g

Chicken and Corn Enchiladas with rice is Mexican cuisine.