One Dish Enchilada Casserole

Submitted by: Tammy Reese, Farm and Dairy graphic designer

Ingredients:

• cooking spray
• 1 16oz bag of brown or white rice, uncooked
• 2 15 oz. cans of of red enchilada sauce
• 1 15 oz. can of black beans
• 1 15 oz. can of corn
• 1 15 oz can of diced tomatoes with green chilies
• 4 boneless skinless chicken breasts
• salt and pepper, to taste
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. oregano
• 1 cup of sour cream
• 2 cups of shredded cheddar cheese
• Optional Toppings: additional sour cream, avocado, green onions, pickled jalapeno peppers, olives

Directions:

1. Preheat oven to 350°F. Spray a 13×9 baking dish with cooking spray.
2. In the 13×9 pan, pour and evenly distribute your rice, black beans, corn, and diced tomatoes with green chilies.
3. Next, pour in both cans of enchilada sauce and stir to evenly distribute the rice and vegetables in the sauce.
4. Place chicken breast on top of the rice mixture and season with salt and pepper, chili powder, cumin, and oregano.
5. Cover pan with aluminum foil and bake for 1 hour.
6. Remove the pan from the oven and remove the foil. Spread the sour cream across the top of the dish, then top with cheddar cheese.
7. Bake for an additional 5-10 minutes to melt the cheese. Cut into 8 pieces and serve with additional sour cream or toppings as you wish.