Enchilada “One Pot” Casserole

I love a meal that you can throw in a pot and enjoy. This can be served with nachos but, it has lots of “carbs” so you probably don’t need any other carbs….but, this is a great meal for dipping a nacho into…lol

1 tablespoon of olive oil
I package of chicken thighs (4 full thighs) and 1 or 2 sausages
1 medium onion diced
3 cloves of garlic, diced
1 red or orange pepper, diced
1 jar of passata
3 cups of chicken broth
1 – 1/2 cups of frozen corn (I used mixed vegetables)
1/2 tsp of red chili flakes
1 tablespoon of oregano
2 teaspoons of cumin
1 – 1/2 teaspoons of coriander
2 teaspoons of onion powder
1 tablespoon of brown sugar, honey or coconut sugar
salt and pepper
1 – 1/2 cups of white rice – rinsed and drained
1 – 1/2 cups of grated cheese (I used mix cheddar and mozzarella)

Heat the oil in a dutch oven. Add chicken, sausage, onion, garlic and pepper and saute until chicken is brown and cooked through. Add the frozen vegetables and spices and sugar/honey and cook for about 3 minutes more. Add the passata and chicken broth and bring to a slow boil. Stir in the rice and turn the burner to low and simmer for 20 minutes until the rice is cooked. Season with salt and pepper. Top with cheese and broil for 3-4 minutes.

Written by Pam