Chicken and Cheese Enchiladas
Mexican Rice and Smoky Ranch Salad
Ingredients
- 1 (19-oz) can enchilada sauce
- 1 (26.4-oz) box chicken and cheese taquitos
- 1 (8-oz) pkg shredded Mexican blend cheese
- 1 (3.5-oz) pkg tri color tortilla strips
Instructions
- Preheat oven to 350°F. Spread ½ cup enchilada sauce in bottom of a lightly greased 13- x 9-inch baking dish. Arrange taquitos over sauce.
- Pour remaining sauce over taquitos; sprinkle with cheese.
- Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 2 (7.6-oz) pkg cheesy Mexican rice
- ¾ cup Ranch dressing
- 1 tsp ground cumin
- 1 head iceberg lettuce, chopped
- 1 cup coarsely crushed corn chips
Side Dish Instructions
- Prepare rice according to package directions.
- Stir together dressing and cumin in a large bowl. Add lettuce and chips; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
595
|
477
|
1072
|
| Fat (g) | 28 | 18 | 46 |
| Sat. Fat (g) | 10 | 3 | 13 |
| Protein (g) | 23 | 6 | 29 |
| Carb (g) | 67 | 71 | 138 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 1592 | 931 | 2523 |
| T. Sugs (g) | 6 | 5 | 11 |
| A. Sugs (g) | 0 | 1 | 1 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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