Cheesy rice baked goodness!
Cook the rice (cook with 4 cups of water and 1/4 cup butter).
Preheat oven to 350 degrees.
In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half the cheese. Add rice, season with salt and pepper, and mix well. Pour rice mixture into a large casserole dish. Top with corn, then the remainder of cheese.
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 273 | ||
Calories from Fat: 22 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 34.2mg | 11 % | |
Sodium 675.7mg | 23 % | |
Potassium 403.3mg | 11 % | |
Total Carbohydrate 42.5g | 13 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 38.1g | ||
Protein 19.9g | 28 % | |
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. |
Calories per serving: 273
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