Chicken Enchilada Rice Bake

This is one of our favorite family dinners, because it gets good reviews, it's a simple casserole meal to prepare that doesn't take up a lot of my time, and it has yummy enchilada flavors without the hassle of frying and rolling tortillas.

This would also make a good meal to take to a friend having a baby, a potluck dish or when having company. Enjoy!

**This recipe is adapted from the Picky Palate blog. See the original recipe here.

 

Chicken Enchilada Rice Bake Recipe

Makes: 12 servings Prep: 15  minutes  Cooking Time: 30-35 minutes

(Printable Recipe) 

3 cups of cooked brown rice

2 1/2 cups chicken breast, cooked and shredded or cubed
1 15oz can of mild green enchilada sauce
1 15oz can diced tomatoes
1/2 cup low-fat plain yogurt
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 4oz can black olives (optional)
2 15oz cans of black beans (How to make your own beans )
2 cups cheddar cheese, shredded

1. Cook 1 1/2 cups with 3 cups of water of brown rice for about 30-45 minutes until water has evaporated. Set aside.

2. Place chicken through olives in a large bowl. Combine well.

3. In a 9x13 baking dish, first add the cooked rice.

 4. Then add the black beans.

  5. Next add the chicken mixture. 

6. Lastly, sprinkle with the cheese.

7. Bake in a 350*F oven for 30-35 minutes until cheese has melted.

-------------------------

 
Who likes to change it up?

~Instead of cooked chicken, use cooked ground turkey or beef.

~To make it a little spicier, add 1 minced jalapeno to the chicken mixture or sprinkle with 1/2 tsp chipotle chili powder.
~Add different spices like smoked paprika, chili powder, coriander, oregano.
~Instead of cheddar use monterrey jack cheese or pepper jack cheese. 
~Try sour cream instead of yogurt.

-------------------------