Mexican Rice Bake and Enchilada Sauce

As the summer starts to draw to a close we are trying to get back into a routine and that means good solid dinners every night (I kind of take the summer off and we eat a lot of sandwiches, veggies and breakfast for dinner).  I also want to find dinners that are easy to make and easy to freeze the leftovers for those busy nights.

This rice bake was a hit and had just the right amount of spice to it.  There was none left to freeze in this case but I will for sure make it again.

Mexican Rice Bake

2 chicken breasts cooked and chopped
1 cup dry rice, cooked
1 cup black beans, cooked
1 cup shredded cheese
1/2 a pepper chopped
3/4 cup enchilada sauce

Mix together the chicken, rice, beans and sauce.  Press into a casserole dish, top with the peppers and then the cheese.  Bake at 350 F for 25 minutes.

Enchilada Sauce

3 tbsp. olive oil

2 tbsp. spelt flour

1 tbsp. chili powder

1 tbsp. cumin

1 tbsp. garlic powder

1 tbsp. onion powder

1/2 cup homemade tomato sauce

Mix together and then use.