Whenever I’m going to an event that you have to bring a dish to, I try to bring something healthy. Unfortunately, that’s the only way I will pass over the tupperware dish of iced pumpkin muffins….
The only thing is that not every single person I know is super into “health food.” Meaning, in order to make people like your health(ier) food, you have to deliver it via a disguise of deliciousness.
Enter, healthy enchilada casserole.
And maybe if you do tell everyone that each slice is under 400 calories, they actually won’t mind the health food part.
Thank you to ALOHA for asking me to share what I would choose when, “bringing a dish to pass.”
You can find a ton more great dishes on their RECIPE PAGE!
This recipe was inspired by THIS awesome blog.
You will need: mixing bowl, 9×13 casserole dish
- 2 cooked chicken breasts, shredded
- 2 cups dry brown rice
- 16 fl oz enchilada sauce (buy 2 jars!)
- 1 can black beans
- 2 cups shredded Mexican cheese mix
- 1 can corn kernel
- 2 tbsp cilantro
- salt and pepper to taste
Preheat oven to 350° F.
Mix the enchilada sauce, shredded chicken, beans, and 1 cup of shredded cheese together in a large bowl.
Add in cooked rice. Season with salt and pepper. Mix well.
Pour mixture into a large casserole dish. Add the corn as a top later, then sprinkle on the remaining 1 cup cheese.
Bake for 25-28 minutes.
Throw on some chopped cilantro and serve!
This enchilada casserole is totally one to bring to your next potluck or get-together!