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Today is June 18, 2021

Enchilada Casserole


Main Dishes


1 cup cooked brown rice or quinoa
2 cups cooked chicken shredded (or rotisserie chicken)
1 ½ cups salsa
1 (4 oz.) can chopped green chiles, or ½ cup chopped fresh sweet or hot peppers
½ cup corn kernels, canned or roasted
½ cup canned black beans, drained and rinsed
2 tablespoons fresh cilantro, chopped
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
salt and pepper to taste, as needed
1 cup shredded cheese, divided
Optional garnish; diced avocado, tomato and fresh cilantro


Preheat oven to 375 degrees. Spray an 8x8 baking dish with nonstick cooking spray. In a large bowl, combine whole-grain of choice, shredded chicken, salsa, green chiles, corn, black beans, all the spices and 1/2 cup shredded cheese. Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes. Serve immediately, garnished with avocado, tomato and cilantro, if desired.


Rebecca Turner is an author, registered dietitian, radio host, television presenter and a certified specialist in sports dietetics with the Academy of Nutrition and Dietetics. A lifelong Mississippian, she lives in Brandon and has spent the last decade offering no-nonsense nutrition guidance that allows you to enjoy good health and good food. Her book, “Mind Over Fork,” challenges the way you think, not the way you eat. Find her on social media @RebeccaTurnerNutrition and online at This recipe was originally published in the May 2020 Issue of Today in Mississippi.

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