This post is sponsored by Crystal Farms Cheese®. All thoughts & opinions are my own.
You guys, this is my first week home as a SAHM. And that means more meals at home, WAY more meals. I can probably count on one hand the number of times I cooked dinner in the month of October, well unless you count boxed mac ‘n cheese. (I do.) Part of the budget that changes up with me leaving my full-time job is that we are (going to try) not to spend as much money eating out. So… you’ll find me in the kitchen trying lots of simple recipes most nights from here on out.
If you know me, you know these things are true:
1| I’m a picky eater.
2| I LIVE FOR cheese.
3| I don’t cook unless it’s simple.
I am fairly certain 95% of the dishes I create use cheese as a main ingredient. Cheese is something our entire family can agree on. I love shredding my own – you can’t beat the taste of freshly shredded cheese. Jason & I love chicken enchiladas, and Blaire loves chicken and rice, but isn’t a fan of tortillas. So I decided to make this simple, cheesy chicken enchilada & rice casserole. It’s simple and cooks quickly. You can eat it with tortilla chips for extra flavor. My family loves it and I know yours will, too!
- 3 Chicken Breasts
- 1 Block of Crystal Farms Cheese® Marble Jack Cheese
- 1 Block of Crystal Farms Cheese® Pepper Jack Cheese
- 1 Large can of Enchilada Sauce – 19oz
- 2 Cups of Rice
1| Cook the rice according to the directions on the package. This will take about 20 mins.
2| Cook the chicken. This will take about 10 mins. I used this method to cook my chicken.
3| While your rice & chicken are cooking, shred your cheese.
4| Once your chicken is cooked, shred it. I used my stand mixer because it’s SO easy and quick.
5| Once it’s shredded, add the enchilada sauce to it and mix. Then add half of your shredded cheese to the chicken and mix. Then add your rice and mix.
6| Add your mixture to the casserole dish and top with the remainder of your shredded cheese.
7| Cook for 25 minutes at 350°F.
8| Let cool & enjoy!