Chicken Enchilada Casserole
Large Pepper (I prefer poblano
but you can use canned green chilies as well)
Hand full of Cilantro
can of Enchilada Sauce
Cups Mexican blend cheese
Cup White Rice
Preheat oven to 350 degrees.
In a skillet saute chicken, pepper and garlic. Once chicken is cooked through, add in cilantro and remove from heat.
While chicken is cooking, combine all of the rice ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes.
Once chicken and rice are cooked, cover your baking dish with a layer of corn tortillas, overlapping a bit. Layer on chicken, rice and 1 cup cheese.
Cover with another layer of corn tortillas and cheese. Pour over enchilada sauce and bake for 30 minutes, uncovered, or until cheese is melted and bubbly around the edges.