One Pot Chicken Enchilada Rice Casserole
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (90)

One Pot Chicken Enchilada Rice Casserole

NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 71%
CARBS 73G52% OF CAL
8G FIBER52G OTHER13G TOTAL SUGAR
FAT 13G21% OF CAL
5G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot rice casserole with chicken, bell peppers, corn, and enchilada-inspired spices. All the flavor of enchiladas without the assembly, made in a single skillet.

mainmexicancasserolebowlchickengluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 1 tbsp olive oil
  • 400g (13oz) chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1)
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 1 red bell pepper/capsicum, diced
  • 680g (24oz) tomato passata or crushed canned tomatoes* (Note 2)
  • 3 cups chicken broth or water (750ml)
  • 1 1/2 cups frozen corn (250g)
  • 1/2 tsp cayenne pepper* (spicy - adjust to taste)
  • 1 tbsp dried oregano*
  • 2 tsp cumin*
  • 1 1/2 tsp coriander*
  • 2 tsp onion powder*
  • 1 tbsp brown sugar*
  • Salt and pepper
  • 1 1/2 cups (270g) white rice (short, medium or long grain (, uncooked (Note 4))
  • 1 - 1 1/2 cups grated cheese (about 125 - 150 g)
  • Chopped cilantro/coriander (optional)
PREP
15M
SODIUM
1652MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.