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Chicken Enchilada Casserole
Chicken, rice, cheese and spices make this casserole something you and your family are going to want for dinner, over and over again.
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| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 1 1/2hours |
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Ingredients
- 2tsp Organic olive oil
- 1 Organic yellow oniondiced (about 1 1/2 cups)
- 2cups Organic brown rice
- 3cups Organic chicken stockor water
- 14 oz can Organic green chiliesdiced (about 1/2 cup)
- 116 oz can Organic black beans
- 116 oz pkg Organic cornfrozen or canned
- 1tbsp Organic adobe seasoning blend
- 1tsp Organic cuminground
- 1tsp Organic paprika
- 6-8 Organic chicken thighsboneless and skinless
- 2cups Organic salsathick and chunky, however spicy you like. I used medium
- 2cups Organic chihuahua cheeseshredded
- 6tsp Organic sour creamfor garnish (optional)
- 2tbsp Organic cilantrofresh or dried, for garnish (optional)
Instructions
- Preheat oven to 350º.
- In a large dutch oven heat the oil and add the onions. Cook for 5 minutes or until translucent.
- Add the all of the ingredients except for the chicken, stir well.
- Add the chicken to the top of the rice mixture and pour salsa directly over the chicken covering each piece.
- Bake covered at 350º for 1 hour. Take the dutch oven out of the oven and sprinkle the cheese over the entire casserole, cover and return to the oven for the remaining 30 minutes.
- This can also be done in a crock pot. Add the ingredients to the crockpot in the same order and cook on low for 8 hours or high for 4 hours. Add the cheese to the crock pot in the remaining 30 minutes.
- Garnish with a dollop of sour cream and sprinkles of chopped or dried cilantro, if desired.
Recipe Notes
This Chicken Enchilada Casserole recipe is organic and gluten free.
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