Description
A healthy and flavorful chicken and rice enchilada casserole that’s easy to make and packed with protein.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup brown rice, cooked
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 bell pepper, diced
- 1 onion, diced
- 1 can (10 oz) enchilada sauce
- 1 cup shredded low-fat cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix chicken, rice, black beans, corn, bell pepper, onion, cumin, and chili powder.
- Pour half the enchilada sauce into a baking dish.
- Spread the chicken and rice mixture evenly over the sauce.
- Pour the remaining enchilada sauce over the top.
- Sprinkle shredded cheese evenly on top.
- Bake for 25 minutes or until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for quick prep.
- Swap brown rice for quinoa for added protein.
- Add jalapeños for extra spice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican