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–+ servings
Chicken Enchilada Rice Casserole

Hearty Chicken Enchilada Rice Casserole for Cozy Nights

This Chicken Enchilada Rice Casserole combines savory flavors and hearty ingredients for a cozy dinner experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons olive oil or vegetable oil as substitute
  • 400 g chicken breast sliced thinly
  • 1 small onion or shallots for milder flavor
  • 3 cloves garlic or 1 tsp garlic powder
  • 1 red bell pepper or green bell pepper
  • 680 g tomato passata or crushed canned tomatoes
  • 3 cups chicken broth water can be used in a pinch
  • 250 g frozen corn or black beans for alternative texture
  • ½ teaspoon cayenne pepper adjust to taste
  • 1 tablespoon dried oregano or Italian seasoning
  • 2 teaspoons cumin or chili powder
  • 1½ teaspoons ground coriander optional
  • 2 teaspoons onion powder or fresh onion
  • 1 tablespoon brown sugar or honey, or omit
  • salt and pepper to taste
  • 1½ cups white rice avoid substituting with brown rice
  • 1-1½ cups grated cheese or dairy-free cheese
  • chopped cilantro/coriander optional for garnish

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add sliced chicken breast and cook until golden-brown, about 2 minutes per side. Remove and set aside.
  2. Sauté chopped onion and minced garlic in the same skillet for about 1½ minutes until translucent and fragrant.
  3. Add diced red bell pepper and cook for another 2 minutes until softened.
  4. Stir in tomato passata, chicken broth, frozen corn, and all spices, bringing to a gentle simmer.
  5. Add white rice into the skillet, ensuring it is submerged in the liquid. Stir gently to combine.
  6. Cover the skillet, reduce heat to medium-low, and cook for 15-18 minutes until rice is tender.
  7. Remove from heat and fold in the cooked chicken. Sprinkle with grated cheese evenly over the top.
  8. Broil in the oven on high for 3-5 minutes until cheese is bubbly and golden.
  9. Serve hot, garnished with chopped cilantro if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 70mgCalcium: 20mgIron: 15mg

Notes

Ensure rice is tender but not mushy. Adjust cayenne pepper according to your heat preference.

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