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chicken enchilada rice casserole

Chicken Enchilada Casserole with Rice

Abi Olayiwola
Enjoy amazing enchilada flavors in this delicious one-pot chicken and rice casserole. All you have to do is add all the ingredients into a casserole dish and allow to bake in the oven.
4 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Appetizer, Brunch, Dinner, Lunch, Side Dish
Cuisine Mexican
Servings 4
Calories 560 kcal

Ingredients
  

  • 1 cup Basmati Rice
  • 2 pieces Chicken breast chopped
  • 1 cup Chopped onions
  • 1 cup Sweet corn
  • 1 can Black beans
  • 1 Red Peppers chopped
  • ½ teaspoon Cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic powder
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Dried onion powder
  • ½ can Tomato Puree
  • 1 cup Chicken stock to taste
  • Salt
  • ½ cup Grated cheddar cheese

Instructions
 

  • Pre-heat the oven at 200 C.
  • Chop chicken breast, onions (you can use frozen chopped onions) and peppers.
  • Add all the ingredients into a casserole dish, with the stock and salt going in last.
  • Use a wooden spoon to stir the content of the dish properly and cover with aluminium foil.
  • Place in the oven and leave for 40 mins.
  • Bring out the dish, stir the content once more and return into the oven.
  • Allow to cook for another 30 mins, then remove from the oven. At this point, there should be no visible liquid in the dish.
  • Sprinkle the cheese on top and place back for about 5 mins; or until the cheese starts to bubble.
  • Remove from the oven and enjoy.

Notes

You can make recipe healthier by excluding the cheese.

Nutrition

Calories: 560kcal
Keyword chicken enchilada, chicken enchilada casserole, chicken enchilada casserole with rice, rice casserole
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