The Chunky Chef · by The Chunky Chef★ 3.7 (32)
Chicken and Rice Enchilada Casserole
NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 47%
CARBS 76G59% OF CAL
7G FIBER0G ADDED0G INTRINSIC63G OTHER6G TOTAL SUGAR
FAT 15G27% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cheesy chicken and rice enchilada casserole with beans and corn. Easy and quick to assemble with leftover chicken. Ready in 35 minutes.
mainmexicancasserolechicken🥧 baking dish🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 8- 2 breasts Tequila Lime Chicken (shredded (or any other shredded chicken will work as well))
- 1 14 oz bag boil in bag white rice ((about 1 1/2 - 2 cups cooked rice))
- 1 batch homemade enchilada sauce (or 1 1/2 small cans of store-bought sauce)
- 16 oz can seasoned black beans (drained and rinsed,)
- 1 cup shredded Mexican cheeese blend (divided)
- 1 cup shredded Monterey Jack cheese (divided)
- 15 oz can Mexican blend corn (drained,)
- 15 oz can yellow corn kernels (drained,)
- 4.5 oz can green chiles (drained)
- Cilantro for garnish
- Sliced green onions (for garnish)
- salt and black pepper to taste
At a glance
PER SERVING · TIME 35M
CAL 26%·PRO 47%
CARBS 76G59% OF CAL
7G FIBER0G ADDED0G INTRINSIC63G OTHER6G TOTAL SUGAR
FAT 15G27% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1290mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 229mg
- Calcium
- 225mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.