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Name: Chicken and Rice Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 lbs chicken breast cooked and chopped; 6 oz box spanish rice cooked; 1 can diced tomatoes drained; 1 can cream of chicken soup; 1 cup sour cream; 8 oz cream cheese softened; 16 oz shredded cheddar cheese; 14 oz pkg burrito size flour tortillas; 10 oz enchilada sauce

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INGREDIENTS

1 1/2 lbs chicken breast ; cooked and chopped
6 oz box spanish rice ; cooked
1 can diced tomatoes ; drained
1 can cream of chicken soup
1 cup sour cream
8 oz cream cheese ; softened
16 oz shredded cheddar cheese
14 oz pkg burrito size flour tortillas
10 oz enchilada sauce

INSTRUCTIONS

Combine chicken, cooked rice, tomatoes, soup, sour cream, cream cheese and 8 oz cheddar cheese. Spoon down center of tortillas and roll up. Place in sprayed 13x9 pan. Top with enchilada sauce. Cover, bake 30 minutes at 350 degrees. Uncover, sprinkle with 8 oz cheddar cheese and bake 20 minutes.

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Nutrition

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Serving Size: 1 Serving (1348g)
Recipe Makes: 4 Servings

Calories: 3869
Calories from Fat: 3267 (84%)

Amt Per Serving		% DV

	Total Fat 363g	484 %
	Saturated Fat 205.5g	1027 %
	Monounsaturated Fat 92.6g
	Polyunsanturated Fat 16.3g
Cholesterol 1206.9mg		371 %
Sodium 4929.5mg		170 %
Potassium 1770.3mg		47 %
Total Carbohydrate 52.5g		15 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 50.9g
Protein 111g		159 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3869

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