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

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
20 mins
cook:
34 mins
additional:
5 mins
total:
59 mins
Yield:
6 servings (serving size 1 enchilada and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • 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.

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

293 calories; fat 12.4g; saturated fat 5.9g; protein 16g; carbohydrates 31.2g; cholesterol 46mg; iron 1.9mg; sodium 512mg; calories from fat 37%; fiber 2.8g; calcium 156mg.
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