Enchilada Rice Casserole

 submitted by Stephanie Pruitt

Pictured: enchilada rice casserole topped with sour cream and chopped cilantro.

Original recipe from Kristin.

Ingredients:
  • 3 c lentil rice
  • 1 c cottage cheese or sour cream
  • 1 can diced green chilies 
  • 1 c (1 can) enchilada sauce
  • shredded cheese to taste
  • greens, opt
  • chopped tomatoes, opt
Directions:
  1. Preheat oven to 350.  In a 9x9 pan, combine rice, cottage cheese or sour cream, chilies, and enchilada sauce.  Top with cheese.
  2. Bake 15-20 min or until hot.  Top individual servings with ripped greens and/or tomatoes.

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