Chicken Enchilada Casserole
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|
18
Ingredients |
10
Servings |
45
Minutes
|
Ingredients
1 cup brown rice, uncooked 1 tablespoon oil 1/2 pound chicken, cut into 1-inch pieces 1 can enchilada sauce, low sodium (15-ounces) 2 cans black beans, drained and rinsed (15-ounces) 1 can corn, drained and rinsed 1/2 cup cheddar cheese, shredded 1 small onions, diced 1/2 cup cilantro, chopped 3 cloves garlic, chopped 1 jalapeno, seeded and diced 2 bell peppers, diced 1 lime, juiced 1 teaspoon cumin 1 tablespoon chili powder sour cream, optional salsa, optional avocados, optional
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
| Prep Time: 15 Minutes | Cooking Time: 30 Minutes |
- Preheat oven to 350F. Grease a large casserole dish
- Cook rice to package directions.
- In a large skillet over medium high heat, add oil and chicken. Cook until no pink remains.
- Add jalapenos, bell peppers, corn, black beans, and spices. Cook 3-4 minutes.
- Stir in enchilada sauce. Cook an additional 5 minutes.
- Combine remaining ingredients in a large bowl, with rice and cooked chicken mixture. Stir until combined.
- Pour into prepared casserole dish, top with cheese, and cover with foil.
- Bake for 20 minutes, remove foil and bake for additional 10 minutes.
