Gluten Free Chicken Enchilada Bake

Here's what you'll need for a 9 x 13 dish:

Photo byJamie

Ingredients:

• Cooking spray
• 3/4 cup dry rice
• 1 large bell pepper, or 3 snack size bell peppers for different colors, diced
• 1/2 yellow onion, diced
• 1 (15-oz.) can black beans, drained and rinsed
• 1 lb. rotisserie chicken
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 3/4 tsp. kosher salt, divided
• 1 cup chicken broth
• 2 cups red enchilada sauce
• 1 cup shredded Mexican blend cheese

Optional Toppings:

• Avocado slices or guacamole, fresh cilantro, sour cream, hot sauce, lime wedges, or sliced green onions.

Preheat the oven to 350°F and lightly coat a large baking dish with cooking spray.
Rinse the rice until the water runs clear, then set aside.

In a large skillet, heat the olive oil over medium heat. Add the onions, peppers, sea salt, cumin, and chili powder, and sauté for about 5 minutes, or until the onions are translucent.
Then, stir in the cooked chicken and black beans, mixing well with the vegetables and remove from heat.

In a medium bowl, combine the enchilada sauce and chicken broth together. Spread a thin layer of sauce over the bottom of the prepared baking dish, followed by half of the rice and half of the chicken and vegetable mixture. Top with half of the enchilada sauce. Repeat the layer with the remaining rice, chicken, and vegetable mixture, and enchilada sauce, then top with cheese.

Cover and bake in the preheated oven for about 25 minutes, or until the cheese is melted and the dish is heated through.

Top or serve with diced tomatoes, sliced green onions, avocado, or chopped cilantro before serving. Enjoy!