Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cheesy Chicken Enchiladas With Brown Taco Rice, and Black Beans Recipe
    Lost? Site Map

    Cheesy Chicken Enchiladas With Brown Taco Rice, and Black Beans

    Cheesy Chicken Enchiladas With Brown Taco Rice, and Black Beans. Photo by slim-2-none

    1/3 Photos of Cheesy Chicken Enchiladas With Brown Taco Rice, and Black Beans

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    slim-2-none's Note:

    Mexican Dinner Healthy Style

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    To make this you will need

    • 1 lb chicken breast
    • 1/2 cup of shredded cheese
    • 1/4 cup taco seasoning
    • 4 tablespoons cumin (2 for rice, 2 for chicken)
    • 2 green onions
    • 0.5 (14 ounce) can enchilada sauce
    • 3 whole wheat wraps

    For rice

    Directions:

    1. 1
      First, I tossed some chicken breast in a pan with some olive oil, onions and green pepper. While that started to sizzle up I measured out some brown rice and put equal amounts of chicken broth (I almost always do this to my rice as it gives it soooo much flavor). I also added a dash of cumin, salt and pepper to taste and about 3 tbs. of salsa (Rotel, or diced tomatoes would work also). Then I covered it up and let it simmer on low. (Depending on the type of rice the amount of time changes.).
    2. 2
      Once the chicken was cooked all the way Jason helped me shred it -- WARNING, unless you have no nerves in your fingers like Jason wait till that chicken cools down a little. The Shredded Chicken goes back in the pan along with some the Taco seasoning and a cup of water. I also add a little bit of cumin because I love it. When the water thickens up to more of a sauce texture, scoop the chicken into tortillas. I always use the whole wheat kind.
    3. 3
      You can squish the wraps together to make more enchiladas if you have more people coming over, for just the two of us I made 3 and we had leftovers (they end up being big and filling).
    4. 4
      Next, I pour enchilada sauce over the top which helps to keep them moist, and is relatively low in fat (I only used about 1/2 the can). Sprinkle with some reduced fat shredded cheese and scallions and into the oven they go.
    5. 5
      Bake until bubbly at 375 degrees for about 15-20 minutes.
    6. 6
      I served mine with the brown taco rice and some black beans. YUMMY!

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Cheesy Chicken Enchiladas With Brown Taco Rice, and Black Beans

    Serving Size: 1 (315 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 487.0
     
    Calories from Fat 159
    32%
    Total Fat 17.6 g
    27%
    Saturated Fat 5.7 g
    28%
    Cholesterol 81.6 mg
    27%
    Sodium 1130.1 mg
    47%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 4.2 g
    17%
    Sugars 5.1 g
    20%
    Protein 34.1 g
    68%

    The following items or measurements are not included:

    wraps

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites