Chicken and Rice Enchiladas

Name: Chicken and Rice Enchiladas
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 6
Cuisine: Mexican
Ingredients: 397 grams boil-in-bag brown rice (such as Success); 1 teaspoons chili powder; 355 milliliters chopped cooked chicken; 283 grams enchilada sauce; 6 8-inchs (8-inch) 97%-fat-free flour tortillas (such as Mission); 3 Tbsps finely chopped fresh flat-leaf parsley; 1 teaspoons ground cumin; 6 Tbsps low-fat sour cream; 355 milliliters thinly sliced mushrooms; 2 teaspoons olive oil; 118 milliliters diced onion; 1 teaspoons dried oregano; 2 Tbsps grated Parmesan cheese; 0 teaspoons salt; 57 grams 1/2 cup shredded reduced-fat sharp Cheddar cheese; 118 milliliters tomato juice

The recipe Chicken and Rice Enchiladas is ready in approximately 54 minutes and is definitely an awesome gluten free option for lovers of Mexican food. One serving contains 429 calories, 19g of protein, and 13g of fat. For $1.19 per serving, you get a main course that serves 6. If you have ground cumin, olive oil, chicken, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Preheat oven to 37

Equipment you will use

Oven

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

Ingredients you will need

Rice

Salt

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms and onion; saut 5 minutes or until tender.

Ingredients you will need

Mushrooms

Onion

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.

Ingredients you will need

Enchilada Sauce

Cooking Spray

Tomato Juice

Mushrooms

Equipment you will use

Baking Pan

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.

Ingredients you will need

Tortilla

Whole Chicken

Rice

Roll

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Baking Pan

Bowl

Spoon remaining mushroom mixture over top of enchiladas. Cover and bake at 375 for 25 minutes. Uncover; sprinkle with Cheddar cheese.

Ingredients you will need

Cheddar Cheese

Mushrooms

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Oven

Bake an additional 4 minutes or until cheese melts.

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Cheese

Equipment you will use

Oven

Let stand 5 minutes. Top each enchilada with 1 tablespoon sour cream.

Ingredients you will need

Sour Cream

Equipment

Ingredients

Servings:

397grams

boil-in-bag brown rice (such as Success)1teaspoons

chili powder 355milliliters

chopped cooked chicken 283grams

enchilada sauce 68-inchs

(8-inch) 97%-fat-free flour tortillas (such as Mission)3Tbsps

finely chopped fresh flat-leaf parsley 1teaspoons

ground cumin 6Tbsps

low-fat sour cream 355milliliters

thinly sliced mushrooms 2teaspoons

olive oil 118milliliters

diced onion 1teaspoons

dried oregano 2Tbsps

grated Parmesan cheese 0teaspoons

salt 57grams

1/2 cup shredded reduced-fat sharp Cheddar cheese 118milliliters

tomato juice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.