ENCHILADA CASSEROLE - So delicious and easy!!
INGREDIENTS:
2-3 chicken breasts
favorite salsa, if desired (my favorites are El Pato and a few shakes of Red Hot)
1 cup rice (to be cooked)
1 can mild enchilada sauce (green or red - I use green)
1 4.5-ounce can chopped green chilies
1 can sweet whole corn, drained
1 can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper, to taste
3/4 cup shredded cheddar cheese (but really, the more cheese the better!)
3/4 cup shredded mozzarella cheese (again, the more the better!) (cheese side note: any shredded cheese will totally work, so no worries if you're fresh out of mozzarella!)
favorite salsa, if desired (my favorites are El Pato and a few shakes of Red Hot)
1 cup rice (to be cooked)
1 can mild enchilada sauce (green or red - I use green)
1 4.5-ounce can chopped green chilies
1 can sweet whole corn, drained
1 can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper, to taste
3/4 cup shredded cheddar cheese (but really, the more cheese the better!)
3/4 cup shredded mozzarella cheese (again, the more the better!) (cheese side note: any shredded cheese will totally work, so no worries if you're fresh out of mozzarella!)
Optional Toppings: diced tomatoes, guacamole, sour cream, etc.
INSTRUCTIONS:
Cook chicken in crock pot with 1-2 inches of water on high for 2-3 hours until chicken is cooked through. Shred. Lightly toss with favorite salsa. Set aside.
In a large saucepan, cook rice according to package instructions; set aside.
Preheat oven to 375 degrees F. Lightly coat baking dish with oil or nonstick spray. In a large bowl, combine cooked chicken, rice, enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder. Season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese. Spread mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15-20 minutes. Serve immediately, garnished with guacamole, sour cream, and tomato, if desired.
Mmmm, mmm, mmm!!! Enjoy!
