Chicken Enchilada Rice Bake Recipes

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 BAKE

Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

CHICKEN ENCHILADA RICE CASSEROLE RECIPE - (4.4/5)

Chicken Enchilada Rice Casserole Recipe - (4.4/5) image

Provided by á-2788

Number Of Ingredients 9

Ingredients

3 cooked chicken breasts, shredded
2 cups dry Basmatic rice
2 (10-ounces) cans Enchilada sauce
1 16 ounce can refried beans
1 cup white cheddar shredded
1 cup Monterey Jack cheese, shredded
1 can whole kernal corn
Salt and pepper to taste
Cilantro for garnish

Steps:

Preheat oven to 350 degrees Fahrenheit. Cook rice with 4 cups of water and 1/4 cup of butter. Next, mix the cheeses together. In a large bowl mix chicken with enchilada sauce, refried bean and half of the cheese. Add rice, season and salt and pepper if needed, and mix well. Pour rice mixture into large casserole dish. Top with corn then remaining of cheese. Bake for 20 to 30 mins or until cheese melts and bubbly. Garnish with cilantro.

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