1 cup brown rice

398 ml refried black beans

4 boneless skinless chicken breasts

Frontera taco sauce

2 cups shredded tex mex cheese

1/4 cup fresh ciliantro

1/4 cup salsa

1/4 cup sour cream

1 tbsp olive oil

Salt

Pepper



Hey there everyone, long time no recipes! I’m back from my hiatus with a great new recipe – enchilada casserole. As you all know, Mexican food is by far my favourite cuisine and we just happened to get home from a trip from beautiful Los Cabos so I’m on a bit of a roll with the Mexican food. This enchilada casserole recipe is absolutely drool worthy, and it doesn’t involve any tortillas which keeps it a bit lower calorie then your typical enchiladas.

Ingredients

1 cup brown rice

398 ml refried black beans

4 boneless skinless chicken breasts

Frontera taco sauce

2 cups shredded tex mex cheese

1/4 cup fresh ciliantro

1/4 cup salsa

1/4 cup sour cream

Salt

Pepper

1 tbsp olive oil

Directions

Cook brown rice according to directions and layer into casserole dish Fry chicken over medium high heat with salt, pepper and olive oil. Shred cooked chicken with fork Smooth refried black beans over rice Mix together taco sauce and chicken, layer over brown rice and refried back beans Cover with shredded tex mex cheese Bake in a 350 degree oven for 20 minutes Remove and sprinkle with chopped fresh cilantro Serve with sour cream and cilantro, enjoy!

Please share this enchilada casserole recipe with your friends and don’t forget to head on over to my Facebook page and give me a like over there! If you loved this enchilada casserole recipe let me know in the comments, and if you’re looking for more Mexican recipes check out my Beer Battered Fish Tacos which were also inspired by a stay in beautiful Los Cabos, Mexico in 2017.