Chicken and Rice Enchilada Casserole



1.5 lbs boneless chicken breasts
2 cups cooked brown rice
1 can sweet corn, drained
1 can black beans, drained and rinsed
1-1/4 cups shredded Mexican blend cheese
2 cups Homemade enchilada sauce

Ingredients for sauce:

2 cups low sodium chicken broth
3 TBS olive oil
3 TBS almond flour (regular flour is fine as well, this is just based on my diet)
2 TBS tomato paste
1 TBS chili powder
2 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
1/4 tsp oregano
Salt and pepper to taste


Cook brown rice according to directions. Preheat oven to 375. Bring a pot of water to a boil and boil chicken for 10 minutes or until cooked through.

Let chicken cool and tear chicken to shreds and place in a large mixing bowl. Add your rice, corn, and beans as well.

For your sauce, begin by heating olive in a large skillet on medium heat. Add all your seasonings and almond flour to a small bowl and mix. Add this mix to your vegetable oil and whisk for about 1 minute. Add tomato paste and whisk until it’s pretty well mixed with seasonings. Slowly add your chicken broth and keep whisking continuously. Whisk for about 5 minutes or until slightly thickened.

Let your sauce cool a bit and add it to your mixing bowl with the other ingredients. Mix well and then place into a large baking dish topped with all of your cheese or into 5 small baking dishes with 1/4 cup cheese topping each.

Bake in oven for 25 minutes. Enjoy!

Adaptation of a FitMenCook recipe.


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