Ingredients

The following ingredients have 5 Servings
  • 1 onion (finely diced)
  • 4 cups cubed vegetables of your choice (I used green, red and yellow bell peppers, fresh corn cut from the cob and zucchini)
  • 2 garlic cloves (crushed)
  • 1 tablespoon enchilada spice
  • salt & pepper to taste
  • 2-3 cups left-over cooked chicken (cubed)
  • 4 cups cooked rice (cooled)
  • 1 cup crumbled Feta cheese
  • 1 can chopped tomatoes
  • salt & pepper to taste
  • 1 cup grated mozzarella
  • sliced chillies (to serve)
  • fresh coriander (to serve)
  • guacamole (to serve)

Instruction

  • Pre-heat the oven to 180°c.
  • In a large frying pan, fry the onion in a splash of oil until soft and translucent.
  • Add the vegetables and saute until cooked. Add the garlic and season to taste then saute for another minute.
  • Remove from the heat and set aside.
  • Mix together the chicken, rice, cooked vegetables, Feta cheese and tomatoes then season to taste.
  • Transfer the mixture to a casserole dish then top with the mozzarella cheese and place in the oven.
  • Allow to bake for 15-20 minutes until the cheese is golden brown and all the ingredients are heated through.
  • Remove from the oven then serve with the chillies, coriander and guacamole.