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Fit & Healthy Enchilada Chicken & Rice Casserole Recipe

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This recipe for Fit & Healthy Enchilada Chicken & Rice Casserole is from Kremers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1½ lb chicken breasts
2 C. cooked brown rice (or quinoa)
1½ C. enchilada sauce
1 can (15oz) black beans (drained)
1 C. corn
1 C. mozzarella & cheddar cheese

Directions:
Directions:
Set oven to 375F.

Cook brown rice according to instructions and set it aside. Cook chicken and pull apart and place the pieces in a large bowl. Add brown rice, beans, corn and enchilada sauce. Mix together. If you find the mixture to be too dry, add more sauce or some tablespoons of chicken broth.

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.

Bake in the oven for 25 minutes or until the cheese is golden brown.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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30

 

 

 

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