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
CHICKEN ENCHILADA RICE CASSEROLE RECIPE - (4.4/5)
Provided by á-2788
Number Of Ingredients 9
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.
CHICKEN ENCHILADA RICE CASSEROLE
Time 50m
Number Of Ingredients 9
Steps:
- Cook the rice according to package directions. I cooked it with 2 cups of water and 2 Tablespoons of butter. Preheat oven to 350 F degrees. Mix the 2 cheeses together. In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into an 8x8 casserole dish. Top with corn then with remainder of cheese. Bake for about 15 - 20 minutes or until cheese melts and is bubbly. Garnish with chopped cilantro and serve warm.
EASY CHICKEN ENCHILADA CASSEROLE
Dinner is ready with this easy-to-make cheesy chicken enchilada casserole, which uses precooked rotisserie chicken and Hamburger Helper™ cheesy enchilada.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 10-inch nonstick skillet, mix uncooked rice and sauce mix (from Hamburger Helper box), 1 cup of the milk and the hot water. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Remove from heat.
- In medium bowl, mix chicken, chiles, black beans and 1 cup of the cheese. In small bowl, mix topping mix (from Hamburger Helper box) and remaining 3 tablespoons milk; cover and refrigerate.
- Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Top with about half the chicken mixture, half the rice and half the enchilada sauce. Layer with 3 more tortillas and remaining chicken mixture and rice. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish.) Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
- Bake uncovered 15 to 20 minutes or until cheese is melted and casserole is bubbling around edges. Drizzle with topping mixture. Serve with remaining ingredients.
Nutrition Facts : Calories 490, Carbohydrate 56 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 2 g, TransFat 1 1/2 g
CHICKEN ENCHILADA RICE CASSEROLE
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
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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