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

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    slim-2-none's Note:

    Mexican Dinner Healthy Style

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    Units: US | Metric

    To make this you will need

    • 453.59 g chicken breast
    • 118.29 ml of shredded cheese
    • 59.14 ml taco seasoning
    • 59.16 ml cumin (2 for rice, 2 for chicken)
    • 2 green onions
    • 198.44 g can enchilada sauce
    • 3 whole wheat wraps

    For rice


    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:


    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
    Total Fat 17.6 g
    Saturated Fat 5.7 g
    Cholesterol 81.6 mg
    Sodium 1130.1 mg
    Total Carbohydrate 48.0 g
    Dietary Fiber 4.2 g
    Sugars 5.1 g
    Protein 34.1 g

    The following items or measurements are not included:


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