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Chicken Enchilada Casserole
Chicken, rice, cheese and spices make this gluten free casserole something you and your family are going to ask for over and over again.
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| Servings | Prep Time |
| 6servings | 10 minutes |
| Cook Time |
| 1 1/2hours |
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Ingredients
- 2tsp olive oil
- 1 yellow oniondiced (about 1 1/2 cups)
- 2cups brown rice
- 3cups chicken stockor water
- 14 oz can green chiliesdiced (about 1/2 cup)
- 116 oz can black beans
- 116 oz pkg cornfrozen or canned
- 1tbsp adobe seasoning blend
- 1tsp cuminground
- 1tsp paprika
- 6-8 chicken thighsboneless and skinless
- 2cups salsathick and chunky, however spicy you like. I used medium
- 2cups chihuahua cheeseshredded
- 6tsp sour creamfor garnish (optional)
- 2tbsp cilantrofresh or dried, for garnish (optional)
Instructions
- Preheat oven to 350º
- In a large dutch oven heat the oil and add the onions. Cook for 5 minutes or until translucent
- Add the all of the ingredients except for the chicken, stir well
- Add the chicken to the top of the rice mixture and pour salsa directly over the chicken covering each piece
- Bake covered at 350º for 1 hour. Take the dutch oven out of the oven and sprinkle the cheese over the entire casserole, cover and return to the oven for the remaining 30 minutes
- This can also be done in a crock pot. Add the ingredients to the crockpot in the same order and cook on low for 8 hours or high for 4 hours. Add the cheese to the crock pot in the remaining 30 minutes
- Garnish with a dollop of sour cream and sprinkles of chopped or dried cilantro, if desired
Recipe Notes
This Chicken Enchilada Casserole recipe is gluten free.
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