Mexican chicken and rice casserole

Based on 119 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
400 g chicken breast
scallions
3 cloves garlic
red bell pepper
green bell pepper
20 g cilantro
2 tbsp vegetable oil
275 g corn (canned or frozen)
475 ml chicken stock
680 g enchilada sauce
260 g rice (white or brown)
260 g cheddar cheese (grated)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large skillet with lid
  • oven

Nutrition per serving

Cal
642
Protein
39 g
Fat
24 g
Carb
64 g
  • Step 1/5

    Dice chicken breasts into large pieces. Mince garlic and cilantro, cut bell peppers into strips, and finely chop scallions.
    • 400 g chicken breast
    • 3 cloves garlic
    • 20 g cilantro
    • red bell pepper
    • green bell pepper
    • scallions
    • cutting board
    • knife

    Dice chicken breasts into large pieces. Mince garlic and cilantro, cut bell peppers into strips, and finely chop scallions.

  • Step 2/5

    Heat half of the vegetable oil in a large skillet over high heat. Add chicken pieces and sauté for approx. 5 – 7 min. until golden. Transfer to a plate and set aside.
    • 1 tbsp vegetable oil
    • large skillet with lid

    Heat half of the vegetable oil in a large skillet over high heat. Add chicken pieces and sauté for approx. 5 – 7 min. until golden. Transfer to a plate and set aside.

  • Step 3/5

    Heat other half of vegetable oil and add scallions and garlic. Sauté until soft and fragrant for approx 1 - 2 min. Then, add bell pepper. Continue to sauté and add corn, chicken stock, and enchilada sauce. Season with salt and pepper.
    • 1 tbsp vegetable oil
    • 275 g corn (canned or frozen)
    • 475 ml chicken stock
    • 680 g enchilada sauce
    • salt
    • pepper

    Heat other half of vegetable oil and add scallions and garlic. Sauté until soft and fragrant for approx 1 - 2 min. Then, add bell pepper. Continue to sauté and add corn, chicken stock, and enchilada sauce. Season with salt and pepper.

  • Step 4/5

    Bring to a simmer and add rice. Cover and cook on medium-low heat for approx. 15 min. for white rice and 30 min. for brown rice until rice is al dente and most of the liquid absorbed. Preheat oven to 180°C/350°F and turn on the top heat, or set the broiler to high.
    • 260 g rice (brown or white)

    Bring to a simmer and add rice. Cover and cook on medium-low heat for approx. 15 min. for white rice and 30 min. for brown rice until rice is al dente and most of the liquid absorbed. Preheat oven to 180°C/350°F and turn on the top heat, or set the broiler to high.

  • Step 5/5

    Shred chicken and combine with rice. Spread cheese on top, place skillet in the oven, and broil for approx. 5 - 10 min., or until cheese begins to melt. Garnish with cilantro and enjoy!
    • 100 g cheddar cheese (grated)
    • 1 small bunch cilantro
    • oven

    Shred chicken and combine with rice. Spread cheese on top, place skillet in the oven, and broil for approx. 5 - 10 min., or until cheese begins to melt. Garnish with cilantro and enjoy!