Tastes Better From Scratch · by Lauren Allen★ 5.0 (117)
Chicken and Rice Enchiladas
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 42%
CARBS 54G51% OF CAL
4G FIBER0G ADDED0G INTRINSIC48G OTHER3G TOTAL SUGAR
FAT 15G31% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A loaded casserole of chicken and rice wrapped in tortillas, filled with beans, corn, peppers, and baked in creamy enchilada sauce. Comfort food that feeds a crowd.
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View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 cups cooked chicken (, shredded (about 3 breasts or 4 thighs))
- 2 1/2 cups cooked rice* ((425g))
- 15 oz can corn (, drained)
- 15 oz can black beans (, rinsed and drained)
- 1/2 green bell pepper (, chopped)
- 1/4 onion (, chopped)
- 1 clove garlic (, minced)
- 4 oz can jalapeño peppers or diced green chiles
- 10.5 oz can cream of chicken soup* (, or one batch homemade)
- 4 oz cream cheese (, softened)
- 3 cups shredded cheese (, mozzarella cheddar, or Mexican blend)
- 16 large flour tortillas ((not burrito size))
- 1 batch red enchilada sauce ((or 4 cups store bought*))
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 42%
CARBS 54G51% OF CAL
4G FIBER0G ADDED0G INTRINSIC48G OTHER3G TOTAL SUGAR
FAT 15G31% OF CAL
6G SAT8G 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
- 30m
- Cook
- 20m
- Sodium
- 1068mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 176mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1068MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.