Nacho Chicken Rice Recipes

NACHO CHICKEN AND RICE WRAPS (4 WW POINTS)

Steps:

• Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 6 to 7 hours or until rice is done. Spoon 1/2 cup rice mixture down center of each tortilla. Fold tortilla around filling.
• Serves: 15 (1/2 Cup Rice + 1 Tortilla).
• Per Serving: 210 Calories; 3g Fat (12.1% calories from fat); 11g Protein; 36g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable. WWP: 4.

FAJITA CHICKEN AND RICE BAKE WITH NACHO TOPPING

Steps:

• Preheat the oven to 350°F or 180°C.
• Start boiling the rice in 2 cups of water, covered. This should take 15-20 minutes.
• Meanwhile, heat the oil in a skillet. Add the diced chicken and cook, stirring, for 3 minutes.
• Stir in the 1/2 cup water and fajita seasoning.
• Add the diced onion, green bell pepper, corn and garlic.
• Cook for 10 minutes, stirring frequently, until the chicken and vegetables are cooked and the liquid has mostly reduced.
• Add the salsa to the chicken mixture in the pan and stir.
• When the rice is cooked and has absorbed all the liquid, add the rice to the chicken salsa mixture and stir. Pour into a 10x6 or equivalent baking tray.
• Top with 1 cup of the cheese.
• Crush the nachos into crumbs and scatter evenly over the cheese.
• Top with the remaining cheese.
• Bake in the oven for 15-20 minutes, until bubbling.
• Serve and enjoy!

NACHO CHICKEN

Steps:

• In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.

NACHO CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.
• Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.