Southwestern Chicken Casserole

January 09, 2013

365

This is an easy weeknight casserole that your whole family will love. Even our pickiest eaters love it! We tried it the other night with Doritos crumbled over the top and it was a huge hit!

4 boneless, skinless chicken breasts
1 c. mild or medium red enchilada sauce
1 (7oz.) can diced green chiles
2 tsp. cumin
1 tsp. pepper
2 c. rice, uncooked (calrose rice works great if you want to have layers that are more intact-- you can pat the layers down and it stays together better-- but long grain white rice works great too)
1 Tbsp. chopped cilantro and
1 Tbsp. lime juice
2 cans cream of chicken soup, undiluted
1 c. sour cream
1 1/2 c. mild or medium salsa
1 1/2 c. cheddar cheese, shredded
1 1/2 c. pepper jack cheese, shredded
1 can corn, drained
1 can black beans, drained and rinsed
optional garnish: green onion, tomatoes, sour cream, crushed corn chips, or anything else you like!

In crock pot combine chicken breasts, enchilada sauce, green chiles, cumin and pepper. Cook on high for 4 hours. Take chicken breasts out of sauce and shred. Prepare rice according to package directions...
See the full directions on my site

Nutritions

Calories
6534

Sodium
9495mg
395% DV

Fat
365g
561% DV

Protein
414g
829% DV

Carbs
336g
114% DV

Fiber
91g
365% DV