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Chicken and Rice Enchiladas

February 20, 2011

1 (14 oz.) boil-in-bag brown rice (such as Success)

2 tsp. olive oil

2 cups thinly sliced mushrooms

3/4 cup diced onion

15 oz. enchilada sauce

3/4 cup tomatoe juice or V-8 juice

1  1/2 cups chopped cooked chicken

3 T. fresh chopped parsley or 1 T. dried parsley

2 T. grated parmesan cheese

1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. dried oregano

1/4 tsp. salt

cooking spray

6 (8″) 97% fat-free tortillas or Tortillas del Rancho Healthy Harvest (Dunford Bakery red label tortillas) – pictured below

1/2 cup (2 oz.) shredded reduced-fat cheddar cheese

6 T. fat free sour cream

Preheat oven to 375 degrees.

Cook rice according to package directions, omitting salt and fat.

Heat oil in a large skillet over medium/high heat.  Add mushrooms and onions – saute 5 minutes or until tender.

Add enchilada sauce and tomatoe juice.  Spoon 1/4 cup (juice only) over the bottom of an 11 x 7 inch baking dish coated with cooking spray.

Combine rice, chicken, parsley, parmesan cheese, chili powder, oregano, cumin, salt and 3/4 sauce mixture.

Spoon about 1/2 cup chicken mixture in center of each tortilla.  Roll tightly and place seam side down in baking dish.

Spoon remaining sauce mixture over top of enchiladas.

Cover and bake at 375 degrees for 25 minutes.  Uncover and sprinkle with cheddar cheese.

Bake an additional 5 minutes until cheese melts.

Let stand 5 minutes.  Serve with sour cream on the side.


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