Chicken and Rice Enchiladas
Submitted by: CSE

Edit Recipe! Ingredients

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8 oz chicken breast raw
1/4 cup Jasmine rice (uncooked)
100 g zucchini squash
1 tsp cumin ground
1/2 tsp oregano dried
1/2 tsp onion powder
1 dash sea salt
1/2 lime (juiced)
4 servings Laughing Cow cheese wedges lite
4 oz green chiles canned, diced
4 Flatout Wraps (or replace with corn tortillas)
1 cup Enchilada Sauce (green or red)
1/2 cup Mozzarella cheese low fat grated
120 grams avocadoes
4 TB green onions


Directions

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1) cook and shred chicken, season as desired
2) preheat oven to 350 degrees
3) cook rice according to directions
4) In medium sized bowl, combine everything with shredded chicken except mozzarella cheese and green onions. Stir mixture well.
5) In 8x8 or 8x12 baking dish, place mixture in tortillas or wraps and then roll them and place in dish.
6) Pour enchilada sauce evenly over tortillas
7) Top with mozzarella cheese
8) Cook for 25-30 minutes
9) Top with green onions and fresh avocado


Comments

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Easy and tasty. Corn tortillas make it even better.