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Cheesy Chicken Enchilada Rice Bake Recipe

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This recipe for Cheesy Chicken Enchilada Rice Bake is from Our Life on a Platter, 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:  
3 1/2 cups cooked instant brown rice
1 can ((10 oz) mild enchilada sauce)
3 cups cooked shredded chicken (I used a rotisserie chicken)
1 can Rotel tomatoes
1 can black beans (, drained and rinsed)
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese (or any kind you’d like)
Directions:
Directions:
Preheat oven to 350º F and lightly spray a 9×9 deep dish casserole pan or other large casserole dish with cooking spray. In a large bowl add cooked brown rice, enchilada sauce, chicken, tomatoes, black beans, cumin, salt, pepper and. Stir to combine all ingredients. Spread into prepared dish and bake at 350º for 20 minutes. Remove from oven and top with shredded cheese, bake for 5 more minutes or until cheese is melted.

 

 

 

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