Do you ever crave a specific food or meal? Well, over the weekend I was craving Mexican food and decided it was time to try something new. Thus, Mexican Casserole was born!

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Casseroles 

I love a tried-and-try recipe, especially a good casserole recipe that is quick and easy to make for a weeknight meal. 

This Mexican Casserole starts by baking a couple of chicken breasts. While the chicken is baking start cooking the rice on the stove. While the chicken and the rice are cooking, chop a few fresh veggies to sprinkle on top later when the dish is done baking. Time management baby!!!

I really, really, really love wild rice and this Lundberg Wild Blend, Gourmet Blend of Gluten-Free Wild and Whole Grain Brown Rice. It’s one of my all-time favorites! 

Assemble

When ready, start to assemble the casserole. P.S. If you have leftover chicken this recipe would be a perfect throw-together meal. All you have to cook is your rice! 

Mix the black beans together with the wild rice and chicken. Then added Enchilada sauce to diced tomatoes. When everything is mixed together place the mixture into a stoneware baking dish and bake at 350 degrees for 30 minutes. This allows all of the flavors to blend together well.

Next, remove the casserole from the oven, sprinkle shredded cheddar cheese on top, and place it back in the oven for 5 minutes. This allows the cheese to melt.

Finished

Finally, I removed the casserole from the oven and topped it with more diced fresh tomatoes, onions, red and yellow peppers, avocado, a dollop of sour cream, and a few sprigs of fresh parsley. (You could add some chopped lettuce and fresh cilantro as well.)

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The flavors are incredible together! The Enchiladas sauce has the perfect blend of spicy seasonings and you can adjust the amount to meet your specific taste.

Enjoy!

Linda

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