Description
Chicken Enchilada Rice Bake is the ultimate comfort food that combines tender chicken, zesty enchilada sauce, fluffy rice, and a cheesy topping to create a dish bursting with flavor. Perfect for weeknight dinners or gatherings, this one-pan wonder is sure to impress family and friends alike. With its vibrant colors and savory layers, this recipe not only fills bellies but also warms hearts with every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (10 oz) enchilada sauce
- 1 cup long-grain white rice
- 2 cups shredded cheese (cheddar & Monterey Jack mix)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 cup diced bell peppers (red or green)
- 1 medium onion, diced
- 1 tsp cumin
- 2 tsp chili powder
- Fresh cilantro (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté the diced onion and bell peppers until soft, about 5 minutes.
- Add diced chicken along with cumin and chili powder; cook until chicken is no longer pink, about 10 minutes.
- Stir in cooked rice, black beans, corn, and half of the enchilada sauce until well combined.
- In a greased baking dish, spread half of the mixture; pour remaining enchilada sauce on top followed by half of the cheese. Layer the remaining mixture and top with the rest of the cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe (about 335g)
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg