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!