Try this Ground Chicken and Rice Enchiladas recipe, or contribute your own.
Suggest a better descriptionPreheat an oven to 350ºF.
Add the ground chicken to a skillet over medium heat. Once the chicken is nearly cooked, add the dry spices. Cook for another 1-2 minutes until the chicken is fully cooked before adding the 1/4 cup of enchilada sauce and lime juice.
Add the chicken broth and Right Rice to the skillet. Continue cooking, stirring occasionally, until the mixture thickens, about 6-8 minutes. Remove from the heat.
Add 1/2 cup (120g) of enchilada sauce to the bottom of a 12" x 8" or 13" x 9" baking dish.
Fill each tortilla with about 1/4 cup of the ground chicken and rice mixture. Roll them tightly and place the sealed side down in the baking dish.
Spoon the remaining chicken and rice mixture over the top of the enchiladas and spread around, filling the sides.
Pour the remaining 3/4 cup (180g) of enchilada sauce over the enchiladas, followed by the shredded cheese. Bake for 25-35 minutes until the cheese is melted and the edges begin to brown slightly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (791g) | ||
Recipe Makes: 1 | ||
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Calories: 71 | ||
Calories from Fat: 27 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1363.5mg | 47 % | |
Potassium 401.4mg | 11 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 6.4g | ||
Protein 3g | 4 % | |
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: 71
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