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.
|Serving Size: 1 Serving (207g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 22 (8%)|
|Amt Per Serving||% DV|
|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 %|
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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: 273
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