ONE POT CHICKEN ENCHILADA RICE CASSEROLE
Everything you know and love about the flavour of Chicken Enchiladas.....but in the form of a rice casserole! And all made in ONE POT on the stove! I like the flow of this recipe because you don't need to measure everything out in advance. After cooking the bell pepper (capsicum) add the passata and chicken broth, then while that comes to a simmer you can gather all the spices. Saves time! This recipe makes a LOT. Because it is carb heavy, I think it is enough to feed 6.
Provided by Nagi | RecipeTin Eats
Time 40m
Number Of Ingredients 18
Steps:
- Heat olive oil over medium high heat in large skillet.
- Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
- Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
- Add bell peppers and cook for a further 2 minutes.
- Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
- Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
- Meanwhile, shred or roughly chop chicken.
- When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
- Serve, garnished with fresh cilantro/coriander if desired.
Nutrition Facts : ServingSize 443 g, Calories 490 kcal
CHEESY CHICKEN AND RICE ENCHILADA CASSEROLE
Perfect for a big family dinner, this cheesy chicken and rice enchilada casserole recipe is sure to be a crowd pleaser!
Provided by Sweetphi
Categories Soup, Appetizer, Main Meal, Dinner, Lunch
Time 1h15m
Number Of Ingredients 15
Steps:
- Combine the rice, chicken broth and 2 teaspoons of the spice mix in a small saucepan over high heat. When the broth boils reduce heat to a low simmer and cover with a lid. Simmer for 40-45 minutes, until the rice is tender. Uncover, test the rice for doneness and fluff with a fork.
- While the rice is cooking, prep the peppers, onions and chicken. Warm the oil in a dutch oven or very large pot over medium-high heat. Add the peppers and onions to the skillet and stir to coat. Allow them to cook for about 2 minutes. Add the chicken to the skillet, sprinkle with the remaining 2 teaspoons spice mix and continue cooking, stirring frequently, until the chicken is cooked through, about 7-10 minutes.
- Add the beans, green chiles, sour cream and green chile sauce to the skillet. Stir to combine and bring to a low simmer. Add the cooked rice, stir again, taste and adjust the salt as desired. Sprinkle generously with the cheese. Cover with a lid and remove from the heat to allow the cheese to melt, 5-10 minutes. Sprinkle with the cilantro before serving.
Nutrition Facts : ServingSize 1 g, Calories 572 kcal, Carbohydrate 24 g, Protein 62 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 182 mg, Sodium 1970 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 10 g
CHICKEN AND RICE ENCHILADA CASSEROLE
This cheesy, savory, and easy chicken enchilada casserole uses leftover chicken, and is ready in just 35 minutes! It's completely customize-able too!
Provided by The Chunky Chef
Time 35m
Number Of Ingredients 12
Steps:
- Boil the rice according to package directions, then set aside.
- Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside.
- Mix the two cheeses together and set aside.
- To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice, 1/2 of the cheese, and enchilada sauce. Season with salt and pepper, stir to combine.
- Transfer mixture to prepared baking dish. Top with additional corn and remaining cheese.
- Bake for 20-30 minutes, until cheese is bubbly and melted.
- To serve, sprinkle with sliced green onions and minced cilantro.
CHEESY CHICKEN AND RICE CASSEROLE
Just chicken, rice, creamy soup, Cheddar cheese and soft bread cubes, mixed together and baked. This is a quick and easy dish that even the kids like! Note: If you are in a big hurry, use cooked chicken and minute rice. Can be made ahead of time and refrigerated - just add the bread topping the night before cooking.
Provided by Lee
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
- In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
- Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.
Nutrition Facts : Calories 463 calories, Carbohydrate 30.3 g, Cholesterol 107.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 37.3 g, SaturatedFat 11 g, Sodium 844.4 mg, Sugar 1.2 g
CHEESY EGG AND RICE BAKE
Mushrooms, onions, broccoli and basil flavor this lunch or dinner do-ahead winner.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
- Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
- Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 95 mg, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg
CHEESY CHICKEN ENCHILADA CASSEROLE WITH SPANISH RICE
Steps:
- --Spanish Rice--
- In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
- -- Casserole --
- Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
- In a large casserole dish, layer the ingredients in the following manner:
- Enchilada sauce (1/3 of large can)
- Layer of corn tortillas (1/2 package)
- Layer of chicken and soup mixture (use half of it)
- Layer of Kraft Cheddar Cheese (4 oz.)
- Enchilada sauce (1/3 of can)
- Spanish Rice (see above)
- Layer of corn tortillas (1/2 package)
- Layer of chicken and soup mixture (use half of it)
- Layer of Kraft Cheddar Cheese (4 oz.)
- Top with last third of enchilada sauce
- Top with broken Corn Chips
- Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESY ENCHILADA CHICKEN
This is a super easy, great tasting chicken dish - pair it with some Spanish rice and a salad and dinner's on the table in about 30 minutes.
Provided by knitaholic
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spray baking dish with Pam.
- Place chicken breasts in bottom of dish.
- Pour enchilada sauce evenly over chicken.
- Bake for 30 minutes.
- Sprinkle with cheese after 30 minutes.
- Place chicken back in oven until cheese melts.
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