Description
Chicken Enchilada Rice Bake is a delightful one-dish meal that combines tender chicken, fluffy rice, and zesty enchilada sauce. This comforting recipe is perfect for busy weeknights or family gatherings, offering an explosion of flavors with every bite. Topped with gooey cheddar cheese and fresh garnishes, it’s sure to become a favorite around your dining table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 1 lb)
- 1 cup long grain white rice
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) canned black beans, rinsed
- 2 cups shredded cheddar cheese
- 2 green onions, chopped
- ¼ cup cilantro leaves (optional)
- 2 tbsp taco seasoning
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- In a skillet over medium heat, cook diced chicken for about 7-10 minutes until golden brown. Season with taco seasoning.
- Stir in rinsed black beans and uncooked rice. Pour in enchilada sauce; mix until combined.
- Transfer mixture to the greased baking dish; spread evenly.
- Top with shredded cheddar cheese.
- Bake uncovered for 25-30 minutes or until cheese is bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 90mg