Chicken Enchilada Casserole Recipe
Chicken Enchilada Casserole Recipe
  • prep: 15 min
  • cook: 45 min
  • total: 1 hr
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  • servings:
  • Ingredients

    • 3 cooked chicken breasts, shredded
    • 2 cups dry Basmati rice
    • 2 cans (10 oz each) Enchilada sauce
    • 1 can (16 oz) refried beans
    • 1 cup white cheddar, shredded
    • 1 cup Monterey Jack cheese, shredded
    • 1 can (11 oz) corn kernel, drained
    • cilantro for garnish, optional
    • salt and ground black pepper to taste

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 580 % Daily Value *
    • Total Fat: 18 g 27.23%
    • Saturated Fat: 9 g 43.9%
    • Trans Fat: 0 g %
    • Cholesterol: 60 mg 20.13%
    • Sodium: 739 mg 30.78%
    • Calcium: 299 mg 29.9%
    • Potassium: 417 mg 11.91%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 12.57%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 76 g %
    • Dietary Fiber: 4 g 15.74%
    • Sugar: 6 g
    • Protein: 28 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 9.79%
    • Vitamin C 13.53%
    • Vitamin D 2.17%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch5
    • Exchange - Vegetables0
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total2 oz-eq

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