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Chicken and Rice Enchiladas
Easy, delicious and filling Chicken and Rice Enchiladas loaded with chicken, rice, beans, corn, veggies and a creamy sauce, baked with enchilada sauce and cheese on top.
Prep
30 min
Cook
20 min
Total
50 min
Serves
16
Instructions
- 01
Preheat oven to 400 degrees F (200 degrees C). Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans.
- 02
Filling: Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.
- 03
Assemble: Spoon 1/2 cup of filling mixture into a line on the edge of a tortilla. Sprinkle a small handful of shredded cheese on top of the filling. Roll each tortilla tightly and place seam-side-down into pan. Each pan should fit 7-8 enchiladas. (At this point you may freeze the second pan, if desired).
- 04
Pour enchilada sauce over the top, dividing it between both pans. Sprinkle with remaining cheese.
- 05
Bake at 400 degrees (200 degrees C) for 15-20 minutes, or until cheese is melted and bubbly.
- 06
Serve with 5-minute homemade salsa, or pico de gallo.
Nutrition
per serving · 1 serving
- Calories
- 315
- Protein
- 18g
- Carbs
- 29g
- Fat
- 14g
- Fiber
- 4g
- Sugar
- 3g
- Sat. fat
- 7g
- Sodium
- 773mg
- Cholesterol
- 48mg
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