CHEESY CHICKEN ENCHILADA RICE BAKE

YOU’LL NEED:

3 1/2 C. cooked instant brown rice
1 Can (10 oz.) mild enchilada sauce
3 C. cooked shredded chicken (I used a rotisserie chicken)
1 Can Rotel tomatoes
1 Can black beans , drained and rinsed
1 Tbsp. ground cumin
1/2 Tsp. salt
1/4 Tsp. black pepper
1 1/2 C. shredded sharp cheddar cheese (or any kind you’d like)

HOW TO MAKE:

1-Preheat oven to 350 degrees F. and lightly spray a 9×9 deep dish casserole pan or other large casserole dish with cooking spray.
2-In a large bowl add cooked brown rice, enchilada sauce, chicken, tomatoes, black beans, cumin, salt, pepper and. Stir to combine all ingredients.
3-Spread into prepared dish and bake at 350 degrees for 20 minutes.
4-Remove from oven and top with shredded cheese, bake for 5 more minutes or until cheese is melted.

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