Cut chicken into small pieces and dice onion and garlic. Saute until chicken is cooked. Add seasoning or 1/2 tsp. of each paprika, cumin, and chili powder. Add enchilada sauce. Prepare instant rice according to package directions.
Begin by spraying a 2 quart casserole dish with cooking spray. Add two tortilla shells, enough to cover the bottom of the dish. Begin layering with chicken mixture, cheese, refried beans and rice. Continue layers until you get to the top of the pan. Put a little of the enchilada sauce on the top and sprinkle with cheese.
Place in oven and bake for 30 minutes at 350 degrees F or until golden brown.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.