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Chicken Enchilada Rice Casserole

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Chicken Enchilada Rice Casserole is a delightful one-pan meal that combines tender chicken, zesty enchilada sauce, fluffy rice, and gooey cheese. This comforting dish is not only easy to prepare but also bursting with flavor, making it perfect for weeknight dinners or festive gatherings. With customizable toppings and vibrant colors, it’s sure to impress your family and friends while delivering a satisfying taste experience.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 cups long-grain rice (uncooked)
  • 2 cans (10 oz each) enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 medium onion (diced)
  • 1 cup bell peppers (diced)

Instructions

  1. Preheat your oven to 375°F (190°C). Chop chicken into bite-sized pieces and season with salt and pepper.
  2. In a large skillet over medium heat, sauté diced onions and bell peppers in a bit of oil until softened (about 5 minutes).
  3. Add the chicken pieces and cook until no longer pink (6-8 minutes). Stir in one can of enchilada sauce.
  4. In a mixing bowl, combine cooked rice, remaining enchilada sauce, and the chicken mixture until well mixed.
  5. In a greased baking dish, layer half the rice mixture, half the cheese, then the remaining rice mixture followed by the rest of the cheese.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden brown.
  7. Let cool slightly before garnishing with cilantro or jalapeños if desired.

Nutrition

Keywords: - For added flavor, marinate chicken overnight. - Substitute rotisserie chicken for quicker prep time. - Customize with ingredients like black beans or corn for extra nutrition.

Find it online: https://cookingwithruth.com/irresistible-chicken-enchilada-rice-casserole-recipe/