Chicken and Rice Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas rolled with seasoned shredded chicken, rice, and sautéed peppers, then covered in enchilada sauce and cheese before baking. Homemade and satisfying, perfect for family meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound leftover cooked chicken breast (or use rotisserie chicken)
- 1 teaspoon kosher salt
- freshly ground black pepper (to taste)
- 3/4 cup diced yellow onion
- 1/2 cup diced bell pepper (red, orange, green --any)
- 1 tablespoon finely diced jalapeño (seeds and ribs removed for less spice)
- 2 cloves garlic
- 1/2 cup coarsely chopped cilantro
- 1-1/2 cups leftover cooked brown or white rice
- 2 cups enchilada sauce
- 8 soft taco size tortillas
- 1 cup cheddar cheese (grated)
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 1910mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 599mg
- Calcium
- 435mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.