Prep Time
20 Mins
Cook Time
34 Mins
Other Time
5 Mins
Yield
6 servings (serving size 1 enchilada and 1 tablespoon sour cream)

Enjoy chicken, vegetables, and rice all rolled up in a soft flour tortilla.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 3

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion; sauté 5 minutes or until tender. Combine enchilada sauce, tomato juice, and mushroom mixture. Spoon 1/4 cup mushroom mixture over bottom of an 11 x 7-inch baking dish coated with cooking spray.

Step 4

Combine rice, chicken, and next 6 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture in center of 1 tortilla; roll tightly and place, seam side down, in baking dish. Repeat procedure with remaining tortillas and chicken mixture.

Step 5

Spoon remaining mushroom mixture over top of enchiladas. Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Cheddar cheese. Bake an additional 4 minutes or until cheese melts. Let stand 5 minutes. Top each enchilada with 1 tablespoon sour cream.

Oxmoor House Healthy Eating Collection

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