Easy, common midweek meal! Rice with shredded fowl cooked in a home made enchilada sauce (or use store-bought!), topped with cheese. All made in a single pot!
One Pot Chicken Enchilada Rice Casserole - the flavours of fowl enchilada, in a rice casserole, all made in ONE POT at the stove!
All you wish is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this fascinating flavour loaded, comfort-food-central meal. Oh wait – cheese. Of course you wish cheese. This does no longer be “Enchilada” with out cheese!
I’ve been overloading on Mexican over the final couple of weeks, sharing my Mexican Shredded Beef and Freezer Friendly Beef Burritos. I really sense slightly foolish sharing yet one other Mexican(-esque) recipe today, but I hadn’t really deliberate to! I had Cashew Chicken all capable to go, then I got the sweetest message from TWO readers in a single day asking me to please share additional one-pot recipes simply due to the fact they cherished my One Pot Greek Chicken & Lemon Rice so much. 🙂 So I decided to shuffle my posting calendar slightly and share this today. I desire you don’t mind!
I love this type of meals for midweek. I name it Couch Food. The definition of Couch Food is “any meal that might be served in a bowl and eaten with a fork or spoon with out taking your eyes off the TV”.
This qualifies. 100%. 🙂
One Pot Chicken Enchilada Rice Casserole - the flavours of fowl enchilada, in a rice casserole, all made in ONE POT at the stove!
One Pot Chicken Enchilada Rice Casserole - the flavours of fowl enchilada, in a rice casserole, all made in ONE POT at the stove!
There are fairly simply a number of spices required for this recipe as the sauce the rice is cooked in is virtually home made Enchilada sauce. I’ve marked the meals that make up the Enchilada Sauce with an asterisk (*) so that you might in truth exchange with a shop offered Enchilada Sauce and it'll grow to be even simpler to make!
My key tip for making here is to take it off the range whereas it's nonetheless fairly saucy as the rice will preserve to take in water whereas it's resting – or even whereas you're serving it. You desire it beautiful saucy – no longer sloppy, but no longer dry.
And please please please don’t overcook the rice so it's mushy! The liquid amounts I’ve offered won't yield mushy rice – I like mine smooth but agency (it’s an Asian “thing”), but I understand some folks tend to get burdened that the rice isn’t cooking and upload additional water. Which is absolutely fine, prepare dinner the rice in your style but simply don’t permit it turn into child food! 🙂
Hope you had a positive weekend! Back on Wednesday with anything slightly other – but tremendous easy, tremendous tasty and absolutely irresistible! – Nagi x
PS Check out how bubbly and golden it looks…..ugh. Help me. I simply desire to dive in and seize a spoonful.
One Pot Chicken Enchilada Rice Casserole - the flavours of fowl enchilada, in a rice casserole, all made in ONE POT at the stove!
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One Pot Chicken Enchilada Rice Casserole - the flavours of fowl enchilada, in a rice casserole, all made in ONE POT at the stove!
One Pot Chicken Enchilada Rice Casserole
Author: Nagi | RecipeTin Eats Prep: 15 mins Cook: 25 mins Total: 40 mins Dinner, One Pot Tex-Mex
4.95 from 55 votes
Servings5Tap or hover to scale
1.6K
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Everything you understand and love concerning the flavour of Chicken Enchiladas.....but within the type of a rice casserole! And all made in ONE POT at the stove! I just like the circulate of this recipe simply due to the fact you do no longer ought to degree everything out in advance. After cooking the bell pepper (capsicum) upload the passata and fowl broth, then whereas that involves a simmer you'll be able to collect all of the spices. Saves time! This recipe makes a LOT. Because it's carb heavy, I assume it's sufficient to feed 6.
Ingredients
1 tbsp olive oil
13 oz/400 g fowl 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
24 oz/680 g tomato passata or beaten canned tomatoes* (Note 2)
3 cups fowl broth or water (750ml)
1 1/2 cups frozen corn (250g)
½ tsp cayenne pepper* (spicy - regulate to taste)
1 tbsp dried oregano*
2 tsp cumin*
1 ½ tsp coriander*
2 tsp onion powder*
1 tbsp brown sugar*
Salt and pepper
1 1/2 cups / 270g white rice (short, medium or lengthy grain, (Note 4)
1 - 1 1/2 cups grated cheese (about 125 - 150 g)
TO SERVE
Chopped cilantro/coriander optional
Instructions
Heat olive oil over medium excessive warmth in big skillet.
Add fowl and prepare dinner every part for 2 minutes or till cooked, then take away onto a plate.
Add additional oil if the skillet is watching dry. Add onion and garlic, prepare dinner for 1 1/2 minutes till beginning to soften.
Add bell peppers and prepare dinner for a added 2 minutes.
Add remaining meals besides rice and cheese. Bring to simmer, then upload rice.
Stir, conceal with a lid and switch down warmth to medium low. Cover and prepare dinner till rice is cooked but no longer mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do no longer stir whereas it cooks.
Meanwhile, shred or roughly chop chicken.
When rice is cooked, speedy stir fowl through, sprinkle with cheese then pop beneath broil / grill till golden and bubbly.
Serve, garnished with recent cilantro/coriander if desired.
Recipe Notes:
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