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Wednesday, July 22, 2015

Chicken Enchilada Rice Bake

Chicken Enchilada Rice Bake Recipe - chicken, black beans, corn, Rotel tomatoes, cheese, rice and enchilada sauce! SO good! I wanted to eat the whole pan! Use rotisserie chicken and this is ready for the oven in 10 minutes. Super quick Mexican dinner recipe.

A few months back, I made a yummy Salsa Verde Chicken and Rice Bake. It was delicious. Since I made a salsa verde bake, naturally I needed to make a red enchilada rice bake. This Chicken Enchilada Rice Bake is packed full of deliciousness - chicken, black beans, corn, Rotel tomatoes, cheese, rice and enchilada sauce! It was SO good! I wanted to eat the whole pan. We did save some for lunch the next day, and it tasted great reheated.

This Chicken Enchilada Rice Bake is really simple to make. I used my favorite shortcut, rotisserie chicken, and it only took about 10 minutes to make. I used instant white rice for this casserole, but brown rice would be great too. Just keep in mind that brown rice takes longer to cook than white rice, so read the instructions on the package before making it for the cooking times.

Chicken Enchilada Rice Bake Recipe - chicken, black beans, corn, Rotel tomatoes, cheese, rice and enchilada sauce! SO good! I wanted to eat the whole pan! Use rotisserie chicken and this is ready for the oven in 10 minutes. Super quick Mexican dinner recipe.



Chicken Enchilada Rice Bake Recipe - chicken, black beans, corn, Rotel tomatoes, cheese, rice and enchilada sauce! SO good! I wanted to eat the whole pan! Use rotisserie chicken and this is ready for the oven in 10 minutes. Super quick Mexican dinner recipe.
Chicken Enchilada Rice Bake
serves 6
(Printable Recipe)
  • 2 cups instant rice
  • 2 cups water
  • 2 cups (12 oz) cooked chicken, chopped
  • 1 (15oz) can black beans, rinsed and drained
  • 1 cup corn
  • 1 can Rotel tomatoes, drained
  • 2 cups cheese, divided
  • 2 (10oz) cans red enchilada sauce
  • 1/2 cup chicken broth or water

Preheat oven to 350 degrees. Spray a 9x13-inch pan with cooking spray. Set aside.

In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.

In a large bowl, combine cooked rice, chopped chicken, black beans, corn, Rotel tomatoes, 1 1/2 cups of cheese, enchilada sauce and chicken broth. Pour into prepared pan. Top with remaining cheese.

Bake for 20-25 minutes, until cheese is melted and bubbly.

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12 comments:

  1. I have a question, the last ingredient shows as "1/2 cup chicken broth or water" but the recipe directions don't say where to use that ingredient?

    ReplyDelete
    Replies
    1. You add it when you mix the chicken, veggies, rice, sauce and cheese. I updated the directions. Thanks!

      Delete
    2. I figured, but just wanted to make sure before I ruined it tonight lol

      Delete
  2. Yum, this looks fantastic. Even better, it's a dish my whole family would like (gotta grab onto those when I find 'em)!

    ReplyDelete
  3. This rice looks amazing! My kids would devour it in a heartbeat!!!

    ReplyDelete
  4. Having this for dinner tonight and sharing part with a neighbor. Thank you.

    ReplyDelete
  5. Looks good. Would that be 2 cups of dry or cooked rice?

    ReplyDelete
  6. Replies
    1. It is 2 cups of uncooked instant rice. The directions tell you how to cook it.

      Delete
  7. If I used non-instant rice (like uncooked white or yellow rice) would i completely cook it or par-cook it?

    ReplyDelete

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