Mexican chicken and rice casserole

Mexican chicken and rice casserole

75 ratings

Mona, medical student


„This is a great alternative to enchiladas or fajitas; it’s always good to try something new!“

Difficulty

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

Ingredients

Servings:-6+
400 g
chicken breast
4
scallions
3 cloves
garlic
2
bell peppers (red and green)
1 bunch
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
  • 400 g chicken breast
  • 4  scallions
  • 3 cloves garlic
  • 2  bell peppers (red and green)
  • 1 bunch 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

Utensils

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

Enjoy with

Chardonnay, California
An oaky Chardonnay is the perfect counterpart to the fiery chicken.

Nutrition per serving

Cal
642
Protein
39g
Fat
24g
Carb
64g

Step 1/5

Dice chicken breasts into large pieces. Mince garlic and cilantro, cut bell peppers into strips, and finely chop scallions.
  • 400 chicken breast
  • 3 cloves garlic
  • 1 bunch cilantro
  • 2 bell peppers (red and green)
  • 4 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 corn (canned or frozen)
  • 475 ml chicken stock
  • 680 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 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 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!