Fit & Healthy Enchilada Chicken & Rice Casserole
Ingredients
Ingredients for up to 5 servings:
- 1.5lb chicken breasts (measured raw)
- 2 cups cooked brown rice (or quinoa)
- at least 1.5 cup homemade enchilada sauce
- 1 can (15oz) black beans (drained)
- 1.25 cup corn
- 1.25 cup reduced fat mozzarella & cheddar mix
Steps
Step 1
Set oven to 375F.
Step 2
Cook brown rice according to instructions and set it aside.
Step 3
In a pot, bring water to a boil. Add raw chicken breasts and cook for 10 minutes until the chicken breasts are completely cooked. Pull the chicken apart and place the pieces in a large bowl.
Step 4
Add brown rice, beans, corn and homemade enchilada sauce. Mix together with a spatula. If you find the mixture to be too dry, add more sauce or some tablespoons of low sodium chicken broth. This is a personal preference.
Step 5
Add chopped cilantro (if desired). Mix together.
Step 6
To a large baking dish or individual baking tins, add the mixture. Top the casserole dish with the cheese or top each individual baking tin with about 1/4 cup of the cheese.
Step 7
Bake in the oven for 25 minutes or until the cheese is golden brown.
Step 8
The tins can be frozen for later use. Allow the casserole to cool down nearly to room temperature, then wrap it in foil and place it in the freezer.