Description
Indulge in the warmth of a Chicken Enchilada Rice Bake, where tender chicken meets zesty enchilada sauce and fluffy rice in a deliciously satisfying dish. Perfect for cozy family dinners, this one-dish wonder is easy to prepare and sure to delight everyone at the table. With vibrant flavors and gooey cheese topping, it’s comfort food at its finest!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (10 oz) enchilada sauce
- 1 cup long-grain white rice
- 1 cup shredded cheese (Cheddar & Monterey Jack blend)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 2 green onions, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with nonstick spray.
- In a skillet over medium heat, sauté diced chicken until cooked through and golden brown, about 8-10 minutes.
- Stir in black beans, corn, enchilada sauce, cumin, chili powder, rice, and season with salt and pepper. Mix until well combined.
- Spread the mixture evenly into the prepared baking dish and top generously with shredded cheese.
- Bake for 25-30 minutes until bubbly and golden brown on top. Let cool slightly before garnishing with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the bake (approximately 250g)
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg