Chicken Enchilada Rice Casserole Food

ONE POT CHICKEN ENCHILADA RICE CASSEROLE

One Pot Chicken Enchilada Rice Casserole image

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

Ingredients

1 tbsp olive oil
400g (13oz) chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1)
1 small onion, diced
3 cloves garlic, crushed
1 red bell pepper/capsicum, diced
680g (24oz) tomato passata or crushed canned tomatoes* (Note 2)
3 cups chicken broth or water (750ml)
1 1/2 cups frozen corn (250g)
1/2 tsp cayenne pepper* (spicy - adjust to taste)
1 tbsp dried oregano*
2 tsp cumin*
1 1/2 tsp coriander*
2 tsp onion powder*
1 tbsp brown sugar*
Salt and pepper
1 1/2 cups (270g) white rice (short, medium or long grain (, uncooked (Note 4))
1 - 1 1/2 cups grated cheese (about 125 - 150 g)
Chopped cilantro/coriander (optional)

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

CHICKEN ENCHILADA RICE CASSEROLE

Chicken Enchilada Rice Casserole image

My husband is a big mexican and tex-mex food fan and I am always looking at easy ways to make something new that the kids will also like. I usually make my own enchilada sauce and have some steashed in the freezer, which I recommend everyone finding a recipe for sauce they like because it is MUCH better than canned. If you don't want to venture into making your own (or just in a hurry) you can use your favorite canned variety. My family prefers Fritos as their crushed corn chip of choice but you can use whatever you have on hand or prefer. Also I used hominy but corn tastes just as good (I will list the substitution in the recipe.) I hope y'all enjoy it! This recipe can take on a variety of changes and additions and I am sure everyone will prefer it different, just like with enchiladas.

Provided by Maiden77

Categories Chicken

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 cups enchilada sauce
1 cup chicken broth
2 cups instant rice
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 ounce) can hominy, drained and rinsed (or 2 cups frozen corn, thawed)
1 (15 ounce) can rotel (or diced tomatoes with green peppers)
hot sauce (to taste)
3 cups cooked chicken, shredded
2 cups monterey jack cheese, shredded
1 1/2 cups corn chips, coarsely crushed (we prefer Fritos)

Steps:

Preheat oven to 450 degrees. Combine the enchilada sauce, broth, rice, tomatoes, beans, and hominy in a 9×13 baking dish. Season with Tabasco sauce to taste, depending on how spicy you want it. It can be left out if you do not like even mildly spicy.
Bake for 20 minutes, remove from the oven and stir in the chicken. Sprinkle on the shredded cheese and then the crushed chips.
Return to the oven and cook for 15 more minutes.

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