Filled with spice-rubbed chicken breast and brown rice, this hearty casserole casserole is a healthier take on Tex-Mex. Meal planning? Leftovers taste just as good the next day!
YIELDS:6 SERVINGS PREP TIME: 0 HOURS 5 MINS TOTAL TIME:0 HOURS 20 MINS
1 1/2 c. brown rice
1 1/2 lb. chicken breasts, cut into 1-inch chunks
1 tbsp. smoked paprika
2 tsp. ground cumin
2 tsp. dried oregano
1 tbsp. olive oil
1 tbsp. chopped garlic
1/3 c. chopped onion
1 diced green bell pepper
1 (7.5-oz) can no-salt black beans, drained
1 large beefsteak tomato, diced (OR 1 can diced tomatoes)
2 c. red enchilada sauce
1 c. water
3/4 c. shredded cheese (such as Mexican cheese: blend of cheddar, Monterey Jack, and asadero)
Sea salt & pepper, to taste
Freshly chopped cilantro, for garnish
Avocado, sliced, for garnish
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Preheat oven to 400°. Cook rice according to instructions and set aside to cool.
Season chicken breast with smoked paprika, cumin, and dried oregano.
Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion, and bell pepper. Cook for 2 to 3 minutes until the outside of the onion has slightly browned.
Add chicken breast and cook for about 3 to 5 minutes.
Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce, and water. Mix everything together and bring to a light simmer. Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.
Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper. Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.
Garnish with fresh cilantro and avocado, then enjoy!
Are you looking for something simple and easy to add to your Thanksgiving menu? Try these delicious Corn & Cheese Fritters! They’re easy to make, you can mix up a batch in about half an hour!
Corn & Cheese Fritters make a great snack, appetizer, side dish, or even a light meal! Garnish it with chopped chives or green onions and serve with a dollop of sour cream! Super yummy! I guarantee your friends and family will love them!
Here’s my recipe for the delicious Corn & Cheese Fritters. This recipe makes about a dozen 2″ fritters and can easily be doubled to make more.
One thing about these fritters, you want to fry them up nice and crisp so don’t make the patty too thick. When the Corn & Cheese fritters are too thick the middle doesn’t cook well and you end up with a raw batter center, yuck!
1 1/2 cup flour
1 large can (15.25 Oz. size) corn kernels
1/2 cup milk
3/4 cup shredded cheese, preferably cheddar, monteray jack, or a combination of both
1 tsp. cumin
2 tsp. garlic powder
1 tsp. chili powder
1 tbs. salt
1 tsp. ground black pepper
1/4 cup finely chopped chives or green onions
Oil for frying
Sour cream & chopped chives or green onions for topping
Mix all dry ingredients together in a mixing bowl.
Add the rest of the ingredients except the oil to the flour mixture.
Mix well until all the flour has been incorporated. Batter will be very thick, do not water it down.
Heat about 1/2′ oil in frying pan.
Drop spoonfuls of batter into hot oil. Lightly press down on each patty to spread it out and thin the patty to about 1/2′ thick.
Fry until golden brown turning each patty as the first side brown.
Drain on paper towel.
Serve garnished with chopped chive or green onions and a dollop of sour cream.
Baked Chimichanga smothered in sour cream and topped with jalapenos.
Chimichangas are one of my favorite Mexican dishes. What is a chimichanga? In my opinion it’s a fried burrito that Mexican restaurants serve either plain with sides of cheese and sour cream or smothered in some sort of green sauce. I prefer it plain and top it with cheese and sour cream myself. When I make it at home I like to melt the cheese then smother it with salsa and sometimes guacamole too.
When I have time I make my own filling of shredded or ground beef and roll it in a burrito which I then fry. But lately since I’ve been babysitting my son’s 16 month old twins time is something I have very little of. So I look for easier ways to make dinner. This version is made using frozen burritos. I know, it’s probably not the healthiest meal, but it tastes good and is filling, and some days that will have to do.
Baja Cafe Brand
You could make a healthier version by using the organic or all natural brands sold at some grocery and health food stores. My local grocery store doesn’t stock them and I really don’t have the time to drive to the Wholefoods that’s almost an hour away. So for us the Baja Cafe brand will have to do. I do have to add that it’s quite cheap, the bag of 8 burritos cost less than $5.
I used the spicey beef burrito, but you can use any type of frozen burrito you prefer, there’s quite a variety out there.
Mexican Fiesta Tomatoes
Instead of salsa I topped my burritos with diced tomatoes, the Mexican Fiesta flavor. I like to use flavored tomatoes for some things as it’s seasoned and I don’t have to fuss with adding my own. You can also use Rotel or any other brand of diced tomatoes, just remember to spice it up if you’re using just plain ones.
See this meal is pretty simple, it basically has just 3 ingredients. The third is shredded cheese, preferably the Mexican Blend.
For toppings you can add sour cream, guacamole, and jalapenos. I know why you may ask would I bother to do all this to a frozen burrito. The answer is simple, it looks and tastes better than a microwaved burrito!
It doesn’t take that much time to prepare and can be prepped earlier in the day, just don’t bake it until you need to serve it. The prep time is about 15 minutes, I throw it together when the twins are napping and keep it in the fridge until 30 minutes before dinner. Pop it in the oven and 20 minutes late I have a nice tasty and filling meal. If you want to get fancy you can serve it with Spanish rice or refried beans on the side.
Dressed up frozen burritos. Topped with diced tomatoes and melted cheese, this dish is very tasty and filling.