Ingredients
Scale
- 1 T oil
- ½ cup red onion, chopped
- 1 bell pepper, seeded and diced (red, green, or yellow)
- 14 oz can fire roasted tomatoes with jalapeno, well drained
- 1 lb ground chicken
- 2 T taco seasoning
- 3 cups cooked white rice
- 14 oz can whole corn kernels, drained
- 10 oz can enchilada sauce
- 2 cups sharp cheddar, divided
- 15 oz can black beans, well drained
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- 2 T sliced black olives (optional)
- Light sour cream for serving
Instructions
- Preheat oven to 350
- Add oil to a skillet and cook onion and bell pepper for about 3-5 minutes over medium high heat, until onion is soft and translucent. Remove cooked vegetables from skillet and place in a medium sized bowl. Add the canned tomatoes to the bow and stir to combine.
- Cook chicken in the same skillet over medium high heat until no pink remains. Add rice, corn, taco seasoning, and enchilada sauce to pan. Lower heat to medium and allow to simmer for about 2-3 minutes.
- Layer half the chicken and rice mixture into the bottom of a lightly oiled oven proof casserole dish (9 x 13 size approximately). Sprinkle 1 cup the cheese over the rice. Layer the tomato mixtures over the cheese, then layer the drained can of black beans over the tomato mixture. Cover with the remaining chicken and rice mixture. Top with remaining cheese.
- Place casserole in the preheated oven, uncovered, for 15 minutes.
- Remove casserole from oven, sprinkle chopped cilantro, diced avocado, and olives (if using) over the top of the casserole. Serve with a dollop of light sour cream.