Chicken Enchilada Rice Bake

2019-03-02
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    640 calorie
  • Fat

    30 grams
  • Saturated Fat

    14 grams
  • Cholesterol

    85 milligrams
  • Sodium

    920 milligrams
  • Carbohydrate

    67 grams
  • Fiber

    3 grams
  • Protein

    24 grams

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon taco or fajita seasoning
  • 1 14.5-ounce can chopped tomatoes with green chiles
  • 1 cup converted long-grain white rice
  • 2 cups shredded rotisserie chicken (skin removed)
  • 2 cups shredded Mexican cheese blend (about 8 ounces)
  • 1/2 cup fresh cilantro, roughly chopped, plus more for topping
  • Kosher salt
  • 6 corn tortillas, cut into quarters
  • Sour cream and pickled jalapeno peppers, for topping

Method

Step 1

Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in the tomatoes, rice and 3 cups water. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes.

Step 2

Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and 1/2 teaspoon salt. Arrange the tortillas on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2 to 3 minutes. Top with sour cream, pickled jalapenos and more cilantro.

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