Protein-Packed Chicken Enchilada Casserole

  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
Author: Lee Hersh
Yield: 8 1x


Optional Toppings:

  • 1 cup Mexican cheddar cheese (optional and necessary)
  • fresh cilantro
  • a squeeze of lime


  1. Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
  2. Next, prep veggies by dicing the yellow and green peppers and finely dicing the purple onion. Sprinkle veggies into casserole dish.
  3. Prep chicken breast by cutting it into small pieces and then placing it on top of vegetables.
  4. Add in TruRoots Germinated Brown Rice, green chiles, and black beans.
  5. Sprinkle on garlic powder, ground cumin, and salt, on top of veggies and chicken. Then, add in enchilada sauce and broth.
  6. Using a large spoon to mix. Use your hands to press all solid contents into the liquid so that everything is (mostly) covered.
  7. Cover with aluminum foil and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but don’t worry this is how it’s supposed to be! Place back in the oven for 30 minutes, covered.
  8. Remove from oven and sprinkle with cheese, if desired. Place back in the oven for 3-5 minutes to fully melt the cheese.
  9. Remove and let sit** for about 5-10 minutes before slicing and serving. Top with fresh cilantro and a squeeze of lime.


*Option to sub water or vegetable broth for chicken broth
**Make sure you let your casserole sit for at least 5-10 minutes to both cool and continue cooking. If your brown rice is still a little crunchy, letting it sit (covered) will help it continue to cook.
***Option to sub long grain WHITE rice for the germinated brown rice 1:1.
****If you are using LONG GRAIN BROWN RICE (instead of germinated) you will need to cook your casserole for an additional 30 minutes to an hour due to do the variations in cook time between rice.


  • Serving Size: 1/8
  • Calories: 312
  • Sugar: 5
  • Sodium: 770
  • Fat: 3
  • Carbohydrates: 52
  • Fiber: 10
  • Protein: 19


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