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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.
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Course
Appetizer, Brunch, Dinner, Lunch, Side Dish
Cuisine
Mexican
Servings
4
Calories
560
kcal
Ingredients
1x
2x
3x
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:
560
kcal
Keyword
chicken enchilada, chicken enchilada casserole, chicken enchilada casserole with rice, rice casserole
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