I have been trying to save money and pay off my credit card bills (since what feels like the beginning of time). I’ve been making an effort to make as many meals at home but sometimes I get a little craving for my absolute GO-TO...MEXICAN FOOD! Anytime I am asked “Where do you want to go out to eat?”, my answer remains the same.
Needless to say, I have been craving some tacos, burritos, and enchiladas REAL BAD. I have made enchiladas many times before but sometimes I feel like it can be a little time consuming - make the filling, make the sauce, fill the darn things, etc. It’s a lot of dishes. Tacos and burritos can be bought right down the street at your local fast food establishments. I’m looking for something similar, but NEW.
I came up with a Chicken & Green Chile Rice Bake and ohhhh myyyyyy did this hit the spot! PLUS, it only uses one pan which minimizes the dishes :) Recipe listed below!
Chicken & Green Chile Rice Bake
2 Tablespoons butter
1 teaspoon minced garlic
⅓ cup chopped onion
½ red pepper, chopped
2 cans green chiles
½ cup canned black beans, drained and rinsed
¾ cup unsweetened almond milk
1 cup Chicken stock
1 cup uncooked rice (I use jasmine rice)
½ cup sour cream
1 cup monterey jack cheese, shredded
4 chicken breast, thinned out to about 1 inch
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
¼ cup sliced black olives
¼ cup cilantro
¼ cup green onions
Preheat oven to 375 degrees.
Melt butter in a deep saute pan or skillet (able to go in the oven). Saute on medium heat garlic, onion, and red pepper - 3 - 5 minutes.
Add in green chiles, black beans, and rice. Stir together and saute for another 2 minutes.
Pour in unsweetened almond milk and chicken stock and stir all together with sour cream and shredded cheese. Turn off heat.
Place 4 chicken breast on the top of your mixture. Sprinkle chicken with cumin, salt and pepper mixture.
Bake in oven for 45 minutes, COVERED. Uncover, and bake for another 10 minutes. Take out of oven and let sit for 5-10 minutes before serving. Top with black olives, cilantro, and green onions.