Fit and Healthy Enchilada Casserole [Bulkbites.com]

• Servings: 5
• Time: 20 minutes

Tex-Mex never looked so fit! This protein and complex carb packed casserole is just what your muscles and family ordered for dinner time. It’s easy to customize for vegetarians or picky eaters. And the best thing is, it won’t break the bank!

Nutrition

• calories: 403
• protein: 48
• carbs: 42
• fat: 5
• saturated fat: 0.25
• polyunsaturated fat: 1.06
• monounsaturated fat: 0.55
• cholesterol: 5
• sodium: 484
• potassium: 201
• dietary fiber: 2.99
• sugars: 2.66
• vitamin a: 36
• vitamin c: 1
• calcium: 285
• iron: 1
• magnesium: 0
• complex carbs: 36.35
• other fats: 3.14

Ingredients

• 6 4 Oz Skinless Boneless Chicken Breast
• 2 cup Quinoa, cooked
• 4 1/2 cup Bush's Best, Black Beans
• 1.25 cup drained, rinsed Corn, sweet, yellow, canned, drained solids, rinsed with tap water
• 1.25 cup, shredded Cheese, mozzarella, nonfat
• 2 cup PACE, Enchilada Sauce

Instructions

• Set Oven to 375F
• Cook quinoa according to package instructions and set aside.
• In a pot, bring water to a boil. Add raw chicken breasts and cook for 10 minutes until the chicken breasts are completely cooked. Pull the chicken apart and place the pieces in a large bowl.
• Add brown rice, beans, corn and homemade enchilada sauce. Mix together with a spatula. If you find the mixture to be too dry, add more sauce or some tablespoons of low sodium chicken broth. This is a personal preference.
• Add chopped cilantro (if desired). Mix together.
• To a large baking dish or individual baking tins, add the mixture. Top the casserole dish with the cheese or top each individual baking tin with about 1/4 cup of the cheese.
• Bake in the oven for 25 minutes or until the cheese is golden brown.
• The tins can be frozen for later use. Allow the casserole to cool down nearly to room temperature, then wrap it in foil and place it in the freezer.