Servings: 8 Servings
Chicken and Rice Enchilada Casserole
All the flavors of classic Mexican enchiladas but without all the hassle! This easy dump and bake casserole recipe requires little prep and is so cheesy and delicious! Amazing comfort food for the whole family!
Equipment
Ingredients
- 1 small yellow onion diced
- 1 green bell pepper diced
- 5 cloves garlic minced
- 1 cup yellow corn*
- 1 to 1.5 lbs boneless skinless chicken breasts chopped
- 1 Tbsp chili powder
- 1 cup white rice**
- 1 15-oz can red enchilada sauce (1 ½ cups)
- 1 ½ cups low-sodium chicken broth
- 1 tsp sea salt to taste
- 3 cups Colby Jack cheese grated***
For Serving (Optional):
- Avocado
- Cilantro
- Sour Cream
- Salsa
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the chopped onion, bell peppers, garlic, chopped chicken, chili powder, white rice, and corn to a large (13” x 9”) casserole dish or baking dish.
- Stir in the enchilada sauce, chicken broth, and sea salt and stir well. Similarly, stir in half of the cheese (1 ½ cups).
- Cover the casserole dish with foil and bake for 45 minutes. Remove the foil, give everything a stir, then sprinkle with the remaining (1 1/2 cups) of grated cheese. The casserole will appear very liquidy at this point - this is normal!
- Turn your oven on the high broil setting and broil for 5 to 8 minutes, or until the cheese is golden-brown.
- Serve the chicken and rice enchilada casserole with tortilla chips and any additional favorite toppings, such as cherry tomatoes, avocado, lime wedges, cilantro, sour cream, etc.
Notes
*You can use 1 cup of frozen corn (which is what I do) or one can of drained corn.
**I use basmati white rice. Use long-grain white rice for best results.
***Use your favorite cheese such as cheddar, mozzarella, jack cheese, etc.
If you’re making your own Homemade Enchilada Sauce, you can do so up to 5 days in advance.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also cover the casserole dish tightly with plastic wrap.
Nutrition
Serving: 1Serving (of 8), Calories: 380kcal, Carbohydrates: 26g, Protein: 30g, Fat: 17g, Fiber: 1g, Sugar: 2g