The name of this dish says it all. We ate the leftovers so fast that I almost forgot to take a picture. This is what was left in my daughters bowl. Hope this gives an idea of how tasty it really is.
1 pound boneless chicken breasts, chopped
1 EACH medium green, sweet red and yellow peppers, chopped
1 medium onion, chopped
2 TBSP olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce (I used mild)
1/4 cup canned chopped green chilies
1/4 tsp salt
1 cup shredded Mexican cheese blend
1 cup (8 oz) sour cream
tortilla chips
Over medium-high heat, cook and stir chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the water, corn, rice, enchilada sauce, chilies, and salt. Bring to a boil. Reduce heat; over and simmer for 40 min or until rice is tender. (Probably because of the rice I used, it took a lot longer to cook than 40 min).
Remove from heat. Stir in cheese and sour cream until cheese it melted. Top with tortilla chips.
Thanks for the invite! I know it's hard to believe, but I've been trying to cook healthy dinners for about the last five months or so {consistenly, anyway}. I've been rotating the same five meals for a while and need something else:) This recipe really sounds yummy!
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