Monday, March 30, 2015

Chicken Enchilada Casserole

Chicken Enchilada Casserole

*has some spiciness

-3 large chicken breasts (I put frozen ones in a pan, with some olive oil, covered it and cooked on medium for about 30 minutes, then on low for another 30 or so minutes)
    - seasoning: add minced onions, creole seasoning, paprika, cumin, kosher salt, & garlic powder 

-cook about 3-4 cups of rice

-when chicken is finished cooking, shred it and add 1/2 can red or green enchilada sauce (I used green, because I like it more)
   -also add: about 2 or so tablespoons of cream cheese and 1/2c-3/4c sour cream

-add cooked rice.. any amount you deem necessary. 

-mix in chopped spinach (about a handful) and remaining enchilada sauce from the can, and about 1 1/2c shredded cheese. 

-add to a baking dish. Add 1 small can of corn. Add shredded cheese. 
      -Sprinkle with dried parsley and fresh cilantro

Bake at 350 degrees for 10-15 minutes.

serve with a side of  pinto beans and you're set with a delicious meal.

the kids will approve!

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