Protein-Packed Chicken Enchilada Casserole

• Gluten free

• Meat

  • 15 oz Chicken breast

• Produce

  • 1 15 oz can Black beans
  • 1 Cilantro, fresh
  • 1 tbsp Garlic powder
  • 1 4.5 oz can Green chiles
  • 1 Green pepper, diced (1cup, medium
  • 1 squeeze Lime
  • 1 cup Purple onion

• Canned Goods

  • 1 cup Chicken broth

• Pasta & Grains

  • 1 1/2 cups Truroots organic germinated brown rice

• Baking & Spices

  • 1 Pepper, diced (1 cup, medium yellow
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 1 cup Mexican cheddar cheese

• Prepared

  • 3 cups Enchilada sauce

Found on fitfoodiefinds.com

Ingredients

• 1.5 cups truRoots Organic Germinated Brown Rice
• 1 medium yellow pepper, diced (1 cup)
• 1 medium green pepper, diced (1cup)
• 1 cup purple onion, finely diced (1 cup)
• 1 4.5 oz can green chiles (5 tablespoons)
• 1 15 oz can black beans, drained
• 15 oz. chicken breast (~2 large)
• 3 cups enchilada sauce
• 1 cup chicken broth*
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• ¼ tsp salt
• 1 cup Mexican cheddar cheese (optional and necessary)
• fresh cilantro
• squeeze of lime

Directions

• Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
• Next, prep veggies by dicing the yellow and green peppers and finely dicing the purple onion. Sprinkle veggies in to casserole dish.
• Prep chicken breast by cutting it into small pieces and then placing it on top of vegetables.
• Add in TruRoots Germinated Brown Rice, green chiles, and black beans.
• Sprinkle on garlic powder, ground cumin, and salt, on top of veggies and chicken. Then, add in enchilada sauce and broth.
• Using a large spoon to mix. Use your hands to press all solid contents into the liquid so that everything is (mostly) covered.
• Cover with tin foil and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but dont worry this is how its suppose to be! Place back in oven for 30 minutes, covered.
• Remove from oven and sprinkle on cheese, if desired. Place back in the oven for 3-5 minutes to fully melt the cheese.
• Remove and let sit** for about 5-10 minutes before slicing and serving. Top with fresh cilantro and a squeeze of lime.

Nutrition