Chicken Enchilada Bake

I finally finished the recipe from earlier this week that you all have been so patiently waiting for! Y’all - this is such a good one and I can’t wait for you to try it out!

One thing that’s hard during the week is being busy and either not wanting to cook or not having the time to prepare healthy meals. So - quick & easy meals like this helps with that! Eating healthy dinners not only helps you stay full longer, but it’s also better fuel that your body has for the day and week ahead.

Here's everything you'll need to create this yummy recipe!

• 2 pounds of chicken breasts, seasoned however you like.

• 2 packets of Uncle Ben's Cilantro Lime rice

• 2 cans of whole kernel corn

• 1/2 of a chopped red onion

• Chopped cilantro (as much or as little as you'd like)

• Your favorite kind of shredded cheese

• Tortillas, sour cream, salsa, or guac to serve

Directions:

1. Season the chicken and sear in a hot pan. Then, cook the rest of the way in the oven at 350 for about 10 minutes or until the internal temp reaches about 165 degrees.

2. While the chicken is cooking, pop the rice in the microwave for the suggested time.

3. Once the chicken is cooked, move it to a large bowl and beat with an electric mixer (this is a hack that I LOVE to use when I have to shred chicken). Beat the chicken until finely shredded - it works.. I PROMISE.

4. Then, place shredded chicken, rice, corn, red onion, and cilantro in the same skillet you cooked the chicken in. Give it a good stir so that everything is combined.

5. Season with salt and pepper and then sprinkle with shredded cheese.

6. Bake in the oven again at 350 for about 5 minutes or until the cheese is fully melted. (**If you do not have a cast iron skillet, that is okay! You can use a casserole dish, it works the same.**)

7. Finally, serve with tortillas topped with sour cream, guac, or salsa!

Enjoy!!