Monday: Cheesy Chicken Enchilada Bake

This is a revamp of my BlackBean Enchilada Casserole; mainly because I have loads of chicken and even more peppers at this very moment. Although there are vegetables contained within (sounds cage-y), I'm gonna add a salad at suppertime anywho. This is so creamy and YUMMY, you gotta try it.

 

You will need:

1 tsp vegetable oil
1 lb chicken, boneless, skinless, chopped into bite-sized pieces
1 tsp chili powder, salt, pepper
1/2 medium onion, diced
1/2 green pepper, also chopped into bite-sized pieces
1/2 red pepper, chopped into bite-sized pieces (are you sensing a theme?)
1 c brown rice, cooked
1 c light sour cream
1 tsp cumin (optional if you have a husband named Steve)
3 oz light cheese, grated (or purchased pre-shredded cause that is awesome), divided
4 large whole wheat whole grain tortillas / wraps
1 425ml jar enchilada sauce (Safeway!)

Prep! Chop your peppers and onion, slice up your chicken. Start pre-heating your oven to 350 degrees Fahrenheit.

Measure the rice and sour cream; spray a 10 x 18 pan with oil. Pour 1/4 c of the enchilada sauce into the pan, warm the rest in a pan on the stove. Set aside.

Heat the oil in a sauté pan, add in the cut up chicken and cook, stirring frequently, for about 3-5 minutes, until the pink is mostly gone. Sprinkle with 1/2 tsp chili powder at some point.

Add in the peppers and onion, cook for 3 more minutes until they are somewhat softened.

Meanwhile, in a medium bowl mix the sour cream, rice, half of the cheese, the rest of the chili powder and the cumin.

Add the chicken mixture to the rice, stir to mix.

Start dredging the tortillas through the warmed enchilada sauce; laying two on the bottom of the pan.

Dump half of the chicken & rice on top, smooth the cover.

Dredge the remaining two tortillas, place and cover with the remainder of the chicken mixture. Drizzle on whatever is left of the enchilada sauce and sprinkle on the rest of the cheese.

Bake for 30 minutes at 350 degrees, should be a-bubbling. You're gonna want to let that stand for about 5 minutes before cutting into it. I know, make a salad!

I cut this into 6 servings, at 349 calories per. With said salad (did I suggest that often enough? because I can totally ramp that up), we will still be around the 400 - 500 calories suggested by Weight Wise. Yay for casseroles and ovens!

Enjoy!