DASH Diet Mexican Bake Recipe

While searching for a healthy Cinco de Mayo recipe, I stumbled upon this gem. I opted to use enchilada sauce instead of regular tomatoes and threw in some green onions for an extra kick. Needless to say, my boyfriend can't get enough of it!

This recipe became a delicious seven-layer Mexican-inspired casserole. I layered uncooked white rice, chicken pieces, black beans, undrained corn and diced tomatoes, chopped onions, sharp Cheddar cheese, and sliced jalapenos in my dish. I sprinkled generous amounts of chili powder and garlic powder on top since I was out of garlic and cumin. After baking uncovered for 25 minutes, I had to cover it for another 20 since the rice wasn't fully cooked. Despite the adjustments, the dish turned out surprisingly good! Next time, I'll cover it from the beginning and season the chicken beforehand. I might also brown ground beef as a variation. Overall, a great recipe that's worth trying. Thank you!

I was looking to prepare meals ahead of time for lunches and easy dinners throughout the week, so I decided to add a green pepper, yellow pepper, and an extra can of beans to the recipe. I also used around 1.5 pounds of chicken breast and adjusted the seasonings slightly. Following recommendations from other reviewers, I baked it for 30 minutes without cheese, then added the cheese for the final 15 minutes, resulting in a delicious dish. The original recipe provided a great foundation, and all the ingredients appealed to me. When my husband saw all the veggies in the bowl, he jokingly remarked, "that's a lot of veggies," and indeed it was, but very tasty.

I followed this recipe almost precisely, and it turned out fantastic. My family absolutely adored it. If you're not accustomed to a low-sodium diet, you might perceive it as a bit bland. I intentionally left the rice slightly undercooked so that it could absorb some of the tomato juice while baking in the oven. This is a delicious dish, but you may need to apply some basic cooking skills to adjust the recipe depending on the type of tomato product you use to prevent it from becoming too dry or too soupy.

I absolutely adore this recipe! Instead of poblano or jalapeno peppers, I opt for a can of Rotel with diced tomatoes and green chilies. I also swap cheddar and mozzarella cheeses in place of the original ones. Cooking it covered always results in a delicious dish. This recipe is perfect for doubling up for leftovers.

Fantastic! Equally delicious as reheated food.

I decided to reduce my salt intake and this recipe caught my eye. I had a Costco roast chicken in my fridge, so I used the pre-cooked breast meat to save some time - cutting the cooking time by approximately 10 minutes. Taking advice from others, I drained the tomatoes and added the cheese later during baking, resulting in a delicious dish! We will definitely be making this again. I also estimated it to be about 6-8 WW Smart Points per serving.

My family did not enjoy this dish. It had a spicy taste but otherwise felt bland and lacking something. The next day, my husband ended up throwing away the leftovers and asked if I would take it personally. I do not plan on making this recipe again.