Chicken Enchilada Rice Casserole
Indulge in a warm and comforting Chicken Enchilada Rice Casserole that effortlessly combines tender chicken, zesty enchilada sauce, and gooey cheese. This one-dish wonder is perfect for family dinners or casual gatherings, offering a vibrant explosion of flavors with every bite. Easy to prepare and customizable to your tastes, it’s a delicious way to create lasting memories around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1 lb)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup colorful bell peppers, chopped
- 3 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 cup uncooked long-grain rice
- 2 cups shredded cheese (cheddar and Monterey Jack)
Instructions
- Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, heat olive oil. Add onions and bell peppers; sauté until softened (about 5 minutes). Stir in garlic for the last minute.
- Season chicken breasts with salt and pepper; add to the skillet. Cook until golden brown on both sides (about 4 minutes per side). Remove from heat.
- Let chicken cool slightly, shred with two forks, and mix with sautéed vegetables, uncooked rice, enchilada sauce, and half of the cheese in a bowl.
- Transfer the mixture to the prepared baking dish and top with remaining cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg