Chicken Enchilada Casserole with Rice

Ingredients

• 2 boneless skinless chicken breast, ( slice into thin pieces)
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 medium onion, (diced)
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 cup cooked rice
• 14.5 ounce diced tomatoes
• 10 ounce green enchilada sauce
• 15 ounce black beans, (drained and rinsed)
• 15 ounce whole kernel corn, (drained)
• 4 ounce diced green chiles,
• 1 1/2 cups Boar’s Head 3 pepper cheese, (shredded (or your favorite cheese))
• 1/3 cup chopped cilantro
• 1/4 cup green onions, (sliced)

Instructions

1. 1

   Preheat oven to 350 degrees and spray a 3-quart baking dish with non-stick cooking spray. Set aside.

2. 2

   In a large pan, over medium heat, add in butter and oil.

3. 3

   Once butter is melted, add chicken and onion. Sprinkle with seasonings, stir, and cook until chicken is no longer pink and onions are tender.

4. 4

   Pour in diced tomatoes, enchilada sauce, black beans, corn, green chiles, and cooked rice. Stir to combine.

5. 5

   Spoon mixture into prepared baking dish and cover with shredded cheese.

6. 6

   Bake for 10-15 minutes or until cheese is completely melted and bubbly.

7. 7

   Remove from oven, and top with cilantro and green onions before serving, if desired.