Fiesta Chicken Bake – Trim Healthy Mama Compliant

• Gluten free

• Meat

  • 1 tbsp Chop cilantro, Fresh
  • 2 cups Cook and shred chicken

• Produce

  • 1 1/2 cups Bell pepper, green
  • 1/2 tsp Garlic powder
  • 3/4 cups Onion
  • 15 oz Rinse and drain pinto beans, Canned
  • 10 oz Tomatoes with green chiles

• Pasta & Grains

  • 3 cups Cook brown rice, Long-Grain

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3/4 tsp Chili powder
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/4 cups Sour cream, fat-free

• Prepared

  • 10 fl oz Enchilada sauce

Found on onceamonthmeals.com

Description

Ingredients

• 2 cups cook and shred Chicken, Boneless Breasts
• ½ teaspoons Cumin
• ¾ teaspoons Chili Powder
• ¼ teaspoons Black Pepper
• ¼ teaspoons Salt
• ½ teaspoons Garlic Powder
• 1 ½ cups dice Bell Pepper, Green
• ¾ cups dice Onion
• 10 fluid ounces Enchilada Sauce
• 10 ounces Diced Tomatoes with Green Chiles
• ¼ cups Sour Cream, Fat Free
• 15 ounces rinse and drain Pinto Beans, Canned
• 3 cups cook Brown Rice, Long-Grain
• 1 tablespoon chop Cilantro, Fresh

Directions

• In a large bowl, combine all ingredients. Pour into baking pan. Bake at 375 degrees for 30-40 minutes.

Nutrition