On my last iHerb shop, I treated myself to a bag of wild rice. Frivolous I know, but I just thought what the hell, treat yourself!  It’s so much healthier that its white counterpart, and it has a nuttiness and flavour you just don’t get with white. I was in somewhat of a quandary on how best to use it when I hit upon an enchilada bake. I quickly whipped up my own tasty enchilada sauce, and threw in some leftover Costco rotisserie chicken (which I am obsessed with by the way), black beans, extra veg, and leftover cheese and bing bam boom, dinner was served. Both the Fat Boyfriend and I agreed it was one of the best dinners we had had in ages. With some sliced avocado on top, and a wedge of lime it was a damn good Wednesday night dinner. There were also plenty of leftovers for the next night too, which I find a highly desirable quality in a weeknight dinner!



2 cups of rice

4 cups of water

400g of tomatoes (or 1 can)

1 tablespoon of cumin

1 tablespoon of oregano

1 teaspoon of paprika

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/2 a teaspoon of chili powder

2 peppers (any colour)

5 spring onions

3 cloves of garlic

A handful of cilantro (고수)

1-2 cups of leftover cooked chicken (or 2 breasts)

1 cup of black beans (cooked)

A great big handful of cheese


1. If you are using dried beans you will need to soak them the night before then simmer them for about an hour. If you are using canned, you can just add them in step three. Cook your rice, using the 1 cup of rice, to two cups of water method. I find this works perfectly with brown or wild rice. The rice shouldn’t be mushy, but cooked until it has still got a tiny bite, as it will cook a little more in the oven.

2. While the rice is cooking, make the enchilada sauce by roasting you tomatoes with the garlic for 10 minutes with a little olive oil then blending your tomatoes with the herbs and spices.

3. Finely chops your spring onions, peppers, cilantro, and any other vegetables you wish to throw in. When the rice is cooked, mix in with the vegetables, shredded chicken, beans and enchilada sauce. Put the whole lot in an oven proof dish and top with cheese. Then bake at 200 degrees Celsius for another 10 -15 minutes, or until the topping is golden brown. If you have it,  serve with avocado, lime, and sour cream.




5 comments on “Wild Rice Enchilada Bake”

    • Yeah I don’t see why not, quinoa is pretty sturdy so should stand up pretty well against the sauce and veggies. give it a shot and let me know how it turns out 🙂

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