Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
721
Calories
47g
Protein
27g
Fat
75g
Carbs
Counts 8 of 14 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
| Bean | not in our table | 0 |
| Capsicum | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 breasts chicken, boneless, skinless
- 2 cups dry Basmati rice
- 4 cups water
- 1 tablespoon butter
- 2 cans 10 ounce enchilada sauce
- 1 can refried beans
- 2 cups Mexican blend shredded cheese
- 1 bell pepper red, diced
- 4 green onions chopped
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1 cup frozen corn
- cilantro (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista