This is a super easy great week night meal!
What you’ll need:
2-3 boneless skinless chicken Breasts (shredded)
*you can also buy a rotisserie whole chicken & shred
1 can black beans (rinsed & drained)
1 can whole corn (rinsed & drained)
2 cups shredded cheese (I used a blend of mozzarella, mild cheddar & monterey jack)
2 cups dry white jasmine rice (or rice of your choice)
2 cans of red enchilada sauce (10 oz each)
I always start cooking the rice first. Take 2 cups of rice and I always always rinse the rice 1st. I add the 2 cups in a 4 cup measuring cup. Fill with water, stir and dump. About 4-5 times until the water starts to get more clear vs. cloudy.
Add the rinsed rice to a pot, and fill with 2 1/2 cups of water. You can add in a sliver or two of butter if you’d like (but not needed).
Bring to a boil, let boil for 30 seconds to 1 minute, cover turn your stove to low, and do not remove the lid for 20 minutes. After 20 minutes, remove the lid, gently lift the rice and cover for another 5 minutes (with the burner off). End result, fluffy perfect rice!
Ok, while the rice is cooking for 20 minutes, this is where I get everything ready!
Turn your oven on, 350 degrees
In one bowl, add your shredded chicken, enchilada sauce, black beans, corn, and 1 cup of cheese. You can add salt & pepper here, if you’d like, but I find this dish has enough flavor with out. Once your rice is ready add it to the bowl, mix it all up, and pour it into a baking dish.
Sometimes I like to use an aluminum roasting pan for easy clean up, but a 9×13 baking dish works just fine!
Top it off with the remaining cup of cheese (add more if you like cheese)
Bake for 20-30 minutes!
This dish keeps in the heat, so I usually will let is sit for 5 minutes before serving
Top it off with your choices! I like to use diced tomatoes, avocado, green onion, and hot sauce 🙂