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Fit and Healthy Enchilada Casserole

recipe 20 min
Total 403 Kcal 48 g protein 42 g carbs 5 g fat

Ingredients for serving

  • 134.4 g Skinless Boneless Chicken Breast 1.2 x 4 Oz (3.9 oz)
  • 74 g Quinoa, cooked 0.4 x cup (6.5 oz)
  • 104 g Bush's Best, Black Beans 0.8 x 1/2 cup (4.6 oz)
  • 37.5 g Corn, sweet, yellow, canned, .. 0.25 x cup drained, rinsed (5.3 oz)
  • 28.3 g Cheese, mozzarella, nonfat 0.25 x cup, shredded (4 oz)
  • 24 g PACE, Enchilada Sauce 0.4 x cup (2.1 oz)

Instructions

  • Set Oven to 375F
  • Cook quinoa according to package instructions and set aside.
  • In a pot, bring water to a boil. Add raw chicken breasts and cook for 10 minutes until the chicken breasts are completely cooked. Pull the chicken apart and place the pieces in a large bowl.
  • Add brown rice, beans, corn and homemade enchilada sauce. Mix together with a spatula. If you find the mixture to be too dry, add more sauce or some tablespoons of low sodium chicken broth. This is a personal preference.
  • Add chopped cilantro (if desired). Mix together.
  • To a large baking dish or individual baking tins, add the mixture. Top the casserole dish with the cheese or top each individual baking tin with about 1/4 cup of the cheese.
  • Bake in the oven for 25 minutes or until the cheese is golden brown.
  • The tins can be frozen for later use. Allow the casserole to cool down nearly to room temperature, then wrap it in foil and place it in the freezer.

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