1. Heat oven to 425°F. Measure out the enchilada sauce and add enough water to total 2 1/2 cups liquid. Whisk together sauce and cornstarch in a 9 x 13-inch baking dish. Reserve 1/2 cup corn for garnish; set aside. Stir remaining corn, rice, beans, and half of cheese into the sauce.
2. Press chicken into the sauce-rice mixture in a single layer. Sprinkle with the remaining cheese.
3. Cover tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with reserved corn. Bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before serving with toppings, as desired.
• Can use 1 lb. fresh chicken breast tenders (not breaded) instead of chicken strips; bake until chicken reaches 165°F.
• Can use 1 lb. fresh boneless, skinless chicken breasts cut into 1-inch chunks instead of chicken strips; bake until chicken reaches 165°F.
• VARIATION: For Chicken Enchilada Burritos, spoon into corn or flour tortillas using toppings as fillings, as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 12 (29%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.9mg||1 %|
|Sodium 12.9mg||0 %|
|Potassium 169.5mg||4 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 5.4g|
|Protein 1.3g||2 %|
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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.
Calories per serving: 41
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