The enchilada sauce came up as (pepper, black), so the nutrition facts may need adjusted accordingly. I also think this would be good using lean ground beef. I also left out the 3/4 teaspoon salt
| 2 | cups rice, prepared |
| 3 | ounce mild green chilies, drained and chopped |
| 3 | cups chicken breasts, cubed and cooked or turkey |
| 12 | ounce Mexican-style corn, drained |
| 10 | ounce enchilada sauce |
| 1 | cup fat free sour cream |
Prepare rice. Reserve 1 tablespoon chilies for garnish. Combine remaining chilies, meat, corn, salt(if used) and cooked rice in large bowl. Spoon into greased baking dish 12x7.5x2 inches. Cover and bake at 350 degrees until hot, about 25 minutes. Spoon sour cream down center; garnish with reserved chilies.Categories
Chicken, Main Dish
| Nutrition Facts | ||||||
Serving Size 292.5g |
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Amount Per Serving |
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|
Calories 612 Calories from Fat
82 |
||||||
% Daily Value* |
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|
Total Fat
9.1g 14%
|
||||||
|
Saturated Fat
2.5g 13%
|
||||||
|
Cholesterol
66mg 22%
|
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|
Sodium
136mg 6%
|
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|
Total Carbohydrates
107.0g 36%
|
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|
Dietary Fiber
18.9g 76%
|
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|
Sugars
11.0g |
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|
Protein
35.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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