Salsa Chicken and Rice Recipe

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Ingredients:

Serving

Directions:

Heat oven to 325.
Spray a 9x13 pan with cooking spray.
Reserve 2 T. enchilada sauce for brushing on chicken.
In large bowl, mix remaining sauce, the uncooked rice, salsa, soup and beans.
Pour into baking dish.
Arrange chicken, skin side up, over rice mixture.
Cover tightly with foil.
Bake 1 hour.
Uncover, brush chicken with reserved sauce.
Bake uncovered 1 hour longer or until chicken is fork tender and juices run clear.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	625.88 Kcal (2620 kJ)
Calories from fat	279.37 Kcal
		% Daily Value*
Total Fat	31.04g	48%
Cholesterol	178.41mg	59%
Sodium	2087.09mg	87%
Potassium	672.79mg	14%
Total Carbs	39.15g	13%
Sugars	3.54g	14%
Dietary Fiber	6.74g	27%
Protein	46.62g	93%
Vitamin C	0.3mg	1%
Iron	2.4mg	13%
Calcium	74.9mg	7%

Amount Per 100 g
Calories	170.02 Kcal (712 kJ)
Calories from fat	75.89 Kcal
		% Daily Value*
Total Fat	8.43g	48%
Cholesterol	48.47mg	59%
Sodium	566.97mg	87%
Potassium	182.77mg	14%
Total Carbs	10.64g	13%
Sugars	0.96g	14%
Dietary Fiber	1.83g	27%
Protein	12.66g	93%
Vitamin C	0.1mg	1%
Iron	0.6mg	13%
Calcium	20.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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