Chicken Enchilada Casserole

Made up some frozen meals for my Dad and Penny when they watched the boys, and this one was SUPER easy!!!  Hope it tastes great :)

Ingredients

• 1 1/2 cups dry brown rice cooked according to package instructions
• 2 1/2 cups shredded chicken
• 2 cans 15 oz each black beans drained and rinsed
• 1 15 oz can green enchilada sauce (heat level of your liking, I usual do mild or medium)
• 1 15 oz can diced tomatoes
• 1/2 cup sour cream
• 1 teaspoon cumin optional
• 1/2 teaspoon salt
• Dash of pepper to taste
• 2 cups shredded cheddar cheese

Instructions

• Spray a dish (1- 9x13 inch baking dish or 2- 8x8 inch baking dishes or disposable pan(s)) with cooking spray.
• Cook rice and chicken and shred chicken (see note for cooking chicken)*
• Drain black beans
• In a bowl combine shredded chicken, enchilada sauce, tomatoes, black beans, sour cream, and seasonings
• Put rice at the bottom of the prepared baking dish, spoon chicken mixture on top of rice. Sprinkle the cheese on top.
• Freeze or bake, cooking instructions below.
• For baking from frozen, remove from freezer and bake at 350 degrees for 1 1/2 hours or until cheese is melted and center of the dish is warm.
• For baking right after prepared - bake at 350 for 30-35 minutes, until cheese is melted and starting to turn golden brown on top.

Notes

*cook the chicken to your liking (poach it, bake it or fry it) or use a rotisserie chicken. I like making salsa chicken in the slow cooker for this casserole, just put chicken breasts and 1 jar of salsa in a slow cooker (high for 4 hours, low for 8) and shred the chicken to use in this casserole.