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Enchilada Casserole


  • 1 cup cooked brown rice or quinoa

  • 2 cups cooked chicken (cubed or shredded)

  • 1 3/4 cups salsa

  • 1 (4 oz.) can chopped green chiles

  • 1/2 teaspoon cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon garlic salt

  • 1/2 cup corn kernels, frozen, canned or roasted

  • 1/2 cup canned black beans, drained and rinsed

  • 2 tablespoons fresh cilantro, chopped

  • salt & pepper to taste, as needed

  • 1 cup shredded cheese, divided (it can be a combination of Monterey Jack, Mozzarella and Cheddar.)

  • Optional garnish; diced avocado, tomato and fresh cilantro


  1. Preheat oven to 375 degrees F. and meanwhile prepare an 8x8 or 2 to 2 1/2 quart baking dish by using cooking spray.

  2. In a bowl, mix together brown rice, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup of the shredded cheese.

  3. Spread the mixture into the baking dish. Top with remaining 1/2 cup cheese. Bake uncovered until it is bubbly and the cheese is melted, approximately 15 minutes.

  4. Serve immediately, being garnished with avocado, tomato and cilantro as desired and enjoy!