Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 ½ cups long-grain white rice; 2 large bell peppers (chopped, any color); ½ large white onion (diced); 4.5 oz. canned green chiles; 15 oz. canned black beans (drained); 1 lb. boneless (skinless chicken breast, cut into bite-sized pieces); 3 cups red enchilada sauce (I used Frontera brand); 1 cup chicken broth; ½ tablespoon garlic powder; ½ tablespoon ground cumin; ½ teaspoon sea salt; 1 cup shredded Mexican cheese

Prep 20 min Cook 1 hr Serves 8 Source

Ingredients

1 ½ cups long-grain white rice
2 large bell peppers (chopped, any color)
½ large white onion (diced)
4.5 oz. canned green chiles
15 oz. canned black beans (drained)
1 lb. boneless (skinless chicken breast, cut into bite-sized pieces)
3 cups red enchilada sauce (I used Frontera brand)
1 cup chicken broth
½ tablespoon garlic powder
½ tablespoon ground cumin
½ teaspoon sea salt
1 cup shredded Mexican cheese

Steps

1
Preheat the oven to 375ºF and spray a casserole dish with cooking spray.
2
Add all the ingredients except the shredded cheese to the casserole dish and stir until combined.
3
Cover with aluminum foil (do not skip this part) and bake for 30 minutes.
4
Remove and stir. It will still be a little soupy, but this is how it’s supposed to be!
5
Place back in the oven, covered, for 30 more minutes.
6
Remove from the oven, sprinkle with shredded cheese, then return to the oven for 3-5 minutes to fully melt the cheese.
7
Remove and let sit for about 5-10 minutes before slicing and serving.
8
Top with fresh cilantro, Greek yogurt, or sour cream, and a squeeze of lime.