Chicken And Rice Enchiladas

By Jade

Clean Simple Eats enchiladas with zucchini and rice stuffing.

DinnerClean Simple Eats
Prep Time: 30 min
Cook Time: 25 min
Total Time: 55 min
Calories: 355
Ingredients
  • 8. Oz Raw Chicken Breast (6oz. Cooked)
  • 3/4 Cup Cooked (1/4 Cup Uncooked) White Jasmine Rice
  • 110g Grated Zucchini Squash
  • 1 Tsp. Cumin
  • 1/2 Tsp. Oregano
  • 1/2 Tsp. Onion Powder
  • Dash Of Sea Salt
  • 1/2 Lime, Juice Of
  • 4 Lite Laughing Cow Cheese Wedges
  • 4 Oz. Canned, Diced Green Chiles
  • 4 Flat Out Flatbread Wraps
  • 1 Cup Enchilada Sauce
  • 1/2 Cup Low Fat, Shredded Mozzarella Cheese
  • 120 G Fresh Avocado, Chopped
  • 4 Tbs. Green Onions, Sliced
Instructions
  1. cook and shred the chicken according to the directions in the Food Prep Guide. Cook the rice according to the directions on the package
  2. Preheat oven to 350 degrees
  3. In a medium-sized bowl, combine the shredded chicken, grated zucchini, cumin, oregano, onion powder, sea salt and lime juice. Add Laughing Cow cheese, green chiles, and rice. Stir until well combined. Weigh the mixture and divide the weight by for to get the amount needed to fill one serving.
  4. Place one serving on the chicken mixture in the middle of each wrap and roll up. Place seam side down in an 8x8 greased baking dish. Pour the enchilada sauce evenly on top of the enchiladas. Top with shredded cheese.
  5. Bake for 25-30 minutes or until cheese starts to bubble. Top each serving with 30g fresh avocado and green onion.
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