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4.52 from 29 votes

Ground Chicken and Rice Enchiladas

Cheesy enchiladas filled with taco seasoned ground chicken and cilantro lime rice.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Chicken Recipes
Cuisine: Mexican
Keyword: ground chicken and rice enchiladas, ground chicken enchiladas, healthy enchiladas recipe, low carb enchiladas recipe
Servings: 8 Enchiladas
Calories: 310kcal
Author: Mason Woodruff

Ingredients

For the Ground Chicken and Rice (you can swap taco seasoning for the dry spices)

  • 1 lb Ground Chicken 92% lean
  • 2 Tbsp Chili Powder*
  • 1/2 Tbsp Garlic Powder
  • 1/2 Tbsp Onion Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Cumin
  • 1/2 tsp Dried Oregano
  • 1/4 C 60g Enchilada Sauce
  • 1/4 C 60g Lime Juice (about 2 small limes)
  • 2 C 480mL Chicken Broth
  • 7 oz bag Cilantro Lime Right Rice**

For the Enchiladas

  • 8 Tortillas I used 6" Mission Carb Balance tortillas
  • 1 1/4 C 300g Enchilada Sauce, divided
  • 4 oz 112g Shredded Cheddar Cheese

Instructions

  • For the Ground Chicken and Rice
  • Preheat an oven to 350ºF.
  • Add the ground chicken to a skillet over medium heat. Once the chicken is nearly cooked, add the dry spices. Cook for another 1-2 minutes until the chicken is fully cooked before adding the 1/4 cup of enchilada sauce and lime juice.
  • Add the chicken broth and Right Rice to the skillet. Continue cooking, stirring occasionally, until the mixture thickens, about 6-8 minutes. Remove from the heat.
  • Assembling the Enchiladas
  • Add 1/2 cup (120g) of enchilada sauce to the bottom of a 12" x 8" or 13" x 9" baking dish.
  • Fill each tortilla with about 1/4 cup of the ground chicken and rice mixture. Roll them tightly and place the sealed side down in the baking dish.
  • Spoon the remaining chicken and rice mixture over the top of the enchiladas and spread around, filling the sides.
  • Pour the remaining 3/4 cup (180g) of enchilada sauce over the enchiladas, followed by the shredded cheese. Bake for 25-35 minutes until the cheese is melted and the edges begin to brown slightly.

Notes

* Reduce to 1 or 1 1/2 Tbsp for spice sensitive.
** You can use 1 1/3 cup instant rice or skip the broth and add cooked rice or cauliflower rice to the cooked ground chicken before assembling the enchiladas.
Each enchilada (270g) has 9 WW SmartPoints (blue plan).

Nutrition

Serving: 1Enchilada (270g) | Calories: 310kcal | Carbohydrates: 31g | Protein: 24g | Fat: 14g