Jo Cooks · by Joanna Cismaru★ 4.5 (582)
Chicken Enchilada Rice Casserole
NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 50%
CARBS 36G44% OF CAL
3G FIBER2G SUGAR31G OTHER
FAT 9G25% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chicken and rice casserole with enchilada sauce, beans, and melted cheese. Hearty and flavorful with the essence of chicken enchiladas.
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Nutrition & ingredients
Ingredients
serves 12- 2 cups long grain rice (uncooked, such as Basmati)
- 3 chicken breasts (cooked and shredded (about 1½ lbs))
- 20 ounce red enchilada sauce
- 16 ounce refried beans
- 1 cup white cheddar (shredded)
- 11 ounce corn kernel (drained (1 can))
- 1 cup Monterey Jack cheese (shredded)
- ¼ teaspoon salt
- ¼ teaspoon black pepper (freshly ground)
- 1 tablespoon fresh cilantro (or parsley for garnish)
At a glance
PER SERVING · TIME 50M
CAL 17%·PRO 50%
CARBS 36G44% OF CAL
3G FIBER2G SUGAR31G OTHER
FAT 9G25% OF CAL
4G SAT5G 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
- 20m
- Cook
- 30m
- Sodium
- 653mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 305mg
- Calcium
- 161mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.