Recipe: Chicken Enchilada Bake with Brown Rice

In a quick 35 minutes you can whip up this this healthy chicken enchilada casserole that’s packed with lean chicken, brown rice, bell peppers and jalapeños. Make a couple servings and this dish makes a great meal for the entire family. Who knew Tex-Mex could be so healthy? 40e77ce6-c1fe-4857-8c39-21901f819919

Chicken Enchilada Bake with Brown Rice 

Original # of Servings: 1

Total Time: 35 minutes

Active Time: 16 minutes


  • chicken breast – 4 ounce
  • Mexican cheese blend – 4 tablespoon
  • plain yogurt – 1/2
  • extra virgin olive oil – 1 teaspoon
  • garlic – 1 teaspoon
  • black pepper – 1/4 teaspoon
  • can cream of chicken soup – 1/4
  • corn – 1 ounce
  • orange bell pepper – 1/4
  • green bell pepper – 1/4
  • corn tortilla – 1
  • lime juice – 1 tablespoon
  • dried cilantro – 1/2 teaspoon
  • jalapeno – 1/4
  • brown rice – 1 1/2 ounce


  1. Preheat oven to 350.
  2. Dice chicken into small pieces.
  3. Set a pan over medium-high heat. Add oil. Saute chicken for 5 minutes, until cooked through.
  4. While chicken is cooking, dice veggies into small pieces.
  5. Add lime juice, cilantro, and veggies to pan with chicken. Saute for 2 more minutes.
  6. In a mixing bowl, combine cheese, yogurt, black pepper and cream of chicken soup. Mix well.
  7. In a separate pan, add tortillas and cook for 5 seconds per side to lightly toast.
  8. Arrange a baking dish and spray with cooking spray.
  9. Add tortillas to baking dish and fill with chicken, veggies, and cheese mixture. Place seam side down in the dish.
  10. Spread remaining cheese mixture over the top of the enchiladas.
  11. Cover with foil and bake for 20 minutes.
  12. Cook brown rice according to package instructions.
  13. Remove foil and bake for an additional 5 minutes.

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