Casserole · Chicken · dinner

Brown Rice & Chicken Enchilada Casserole

New Year, New You, am I right?

I hate that phrase. I LOATHE it. It’s the same catchphrase that gets used incessantly over the holiday break and it drives me nuts.

Sometimes, though, it makes sense.

A New Year means a fresh start. A new beginning. The slate is wiped clean and you have 365 days for new adventures, new hobbies, and new habits. January 1st is the perfect time to start something new—for you.

I’m dubbing this year the “Personal Health Journey” year for myself. I’ve spent the last 2 years slugging around, laying on the couch, and not being very active. It’s time to get out and explore more, get active, and make my health a number one priority.

I’m not overdoing it, either. I’m not on some fad-crash-and-burn diet. I’m just making simple changes to try and elevate my personal health to the next level.

By ‘simple changes’ I mean things like swapping rice for brown rice. Eating a whole wheat English muffin instead of the regular kind. You know, easy stuff like that.

This casserole is a good one to kick off the New Year. It’s light yet filling and basic yet flavorful. You can portion it out easily so you can meal prep for the week.

One serving of this casserole is around 450-500 calories.

Here’s to a great 2023 for you and your loved ones!

Brown Rice & Chicken Enchilada Casserole

  • Servings: 6
  • Difficulty: Easy
  • Print

A lightened up Mexican casserole with brown rice, chicken, tomatoes and cheese.

Ingredients

  • 2 cups cooked, shredded chicken breast
  • 2 cups cooked brown rice
  • 1 (19 oz) can enchilada sauce
  • 1 (14.5 oz) can diced tomatoes with chiles, undrained
  • 1 (15 oz) can refried beans
  • 1.5 cups shredded Mexican blend cheese
  • 2 tsp. cumin
  • 1 tsp. red pepper flakes
  • 1 tsp. garlic powder
  • Directions

    1. Preheat oven to 350 degrees. Spray a large 13×9″ baking dish with cooking spray.
    2. In a large bowl, combine chicken with enchilada sauce, rice, beans, garlic powder, cumin, and tomatoes. Stir until well combined.
    3. Pour chicken mixture into prepared dish. Top with shredded cheese and red pepper flakes.
    4. Bake, uncovered, for 25-30 minutes. Turn oven to broil and broil for a few minutes until cheese is slightly crispy.

    2 thoughts on “Brown Rice & Chicken Enchilada Casserole

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