Approx. 5 cups of cooked brown or white rice – Get your rice started early especially if using brown rice
1 Can of Black Beans, Drained and Rinsed
1 Cup of Corn (frozen fine)
2 cups chopped vegetables + 1 cup diced onion
1 8 to 12 ounce bottle of enchilada sauce
1/2 cup low fat shredded cheese
2 cups already cooked shredded chicken (see previous post on gimmeoven’s awesome slow cooked shredded chicken or pull to pieces a store bought fresh rotisserie chicken)
2 tablespoons of olive oil
Preheat Oven to 375 Degrees
Cook rice (highly recommend a rice cooker for perfect rice every time)
Saute with oil the vegetables for 10-15 minutes on low to medium low heat while the rice is cooking
Mix all ingredients in a VERY large bowl except for cheese. Make sure to stir the enchilada sauce well into the ingredients. I add my last.
Pour mixture in a large baking dish (at least 9 x 13) or a very high sided smaller casserole dish.
Bake for 20 minutes or a bit longer if using a smaller but deeper casserole dish
Remove dish from oven an sprinkle with shredded cheese.
Bake for another 10 minutes or until is melted and serve.
The dish is easy to freeze and defrost at a later date. Rewarm low heat 300/325 or use the microwave.
This dish is healthy especially with brown rice and tastes very good. Best of all you can be cleaned up quick before the final dish comes out of the oven.
FYI When I make the slow cooker chicken, I freeze the leftovers in two cup portions. The morning before making this casserole I defrost one of the bags with two cups of chicken. While the dish works without chicken, it adds a little more heft to the meal.
Pair with fresh sliced tomatoes drizzled with oil, balsamic glaze and a dash of kosher salt and ground pepper.