Chicken Enchilada Bake – One Dish Delish!

Have you ever suffered from the dinner blues? The “I want to cook, but I do not want to clean it up” dilemma? Every single one of us has gone through this at one point or another. I hate getting my kitchen cluttered, especially after I have just finished collecting all the dishes that my family leaves lying around the house. Load the dishwasher, clean the counters, then pull everything out that you are going to need for dinner. Just a big fat NOPE! If I can do it in one pan, then that’s what I want to do. Easy peasy clean up, with a delicious filling dinner on the table – that is my idea of a fantastic dinner!

Now, I know ya’ll are probably thinking that I hate cooking – but it’s far from the truth! I love to get into the kitchen and create, but dinner time is not always the time that I want to try and figure out something new that will be devoured, without the “it looks weird” comments from the kids. I got this recipe from a friend who highly recommended it, and immediately knew it was a winner dinner! Quick, easy and delicious! Give yourself a high-five for the awesomeness that will be created on your stove top.

This is what you will need:

Ingredients

2 cans (10 oz. each) or 1 can (19 oz.) mild or medium red enchilada sauce (about 2 cups)

1/4 to 1/2 cup water

1 Tbsp. cornstarch

2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained

2 cans uncooked Minute® White or Brown Rice

1 can (15 oz.) black beans, rinsed and drained

8 oz. shredded Mexican blend or sharp cheddar cheese, divided (about 2 cups)

12 oz. refrigerated or frozen fully cooked chicken strips (no need to thaw first)

Optional Toppings:

• Cilantro leaves
• Crushed tortilla chips
• Sour cream
• Sliced green onions
• Lime wedges
• Shredded lettuce
• Diced tomato or salsa
• Guacamole or diced avocado

Directions

1. Heat oven to 425°F. Measure out the enchilada sauce and add enough water to total 2 1/2 cups liquid. Whisk together sauce and cornstarch in a 9 x 13-inch baking dish. Reserve 1/2 cup corn for garnish; set aside. Stir remaining corn, rice, beans, and half of cheese into the sauce.
2. Press chicken into the sauce-rice mixture in a single layer. Sprinkle with the remaining cheese.
3. Cover tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with reserved corn. Bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before serving with toppings, as desired.

TIPS:

1. Can use 1 lb. fresh chicken breast tenders (not breaded) instead of chicken strips; bake until chicken reaches 165°F.

2. Can use 1 lb. fresh boneless, skinless chicken breasts cut into 1-inch chunks instead of chicken strips; bake until chicken reaches 165°F.

Serves: 4-6

Prep Time: 5 min.

Cook Time: 30 min.

Let me tell you, this is was a fabulous dinner, especially after a long day of errands and homework! Spend more time together, and let Del Monte help you prepare dinner tonight! Check out the fantastic savings at your local commissary and be sure to follow MyMilitarySavings.com for more delicious treats, eats and MORE! It’s FREE!!