Do you ever have a craving? Well, over the weekend I was craving Mexican food. Although I have many good stand-by Mexican dishes, I decided that it was time to try something new. Thus, Mexican Casserole was born!
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I love a good casserole recipe, especially a good casserole recipe that is quick and easy to make for a weeknight meal.
This recipe starts by baking a couple chicken breast. While the chicken baked I started cooking the rice on the stove. While the chicken and the rice were cooking, I chopped a few fresh veggies to sprinkle on top when the dish was finished 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!
Once the chicken and rice were fully cooked and ready I began to assemble the dish. P.S. If you have leftover chicken this recipe would be a perfect throw together meal. All you have to cook is your rice!
I mixed the black beans together with the wild rice and chicken. I then added Enchilada sauce some diced tomatoes. When everything was mixed together I placed it into a stoneware baking dish and baked the casserole at 350 degrees for 30 minutes. This allowed all of the flavors to blend together well. I then removed the casserole from the oven, sprinkled shredded cheddar cheese on top and placed it in back in the oven for 5 minutes. This allowed the cheese to melt.
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.)
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.
What’s your favorite Mexican dish?
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