Dump-and-Bake Chicken Enchilada Rice

Name: Dump-and-Bake Chicken Enchilada Rice
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6 Portionen
Ingredients: 1 Tasse Reis; 10 oz Chilisauce; 480 ml Hühnerbrühe; 4 oz Chili; 1 Tasse Mais; 1 Tasse schwarze Bohnen; 1 Stk Paprika; 1 M Zwiebel; 2 Zehe Knoblauch; 3 Stk Hähnchenbrust; 2 EL Gewürzmischung; 1.3 Tasse Käse; saure Sahne nach Geschmack

An easy, cheesy one-pan dinner with barely any prep—everything bakes together in one dish.

AmAmanda

Vorbereitung: 10m
Kochen: 55m
Schritte: 6
Portionen: 6
Schwierigkeit: Einfach

Wochentag #dump-and-bake #enchilada

Zubereitung

Schritt 1Preheat the oven
Preheat oven to 400°F.
Schritt 2Combine everything in dish
Add the rice, enchilada sauce, chicken broth, green chiles, corn, black beans, bell pepper, onion, garlic, chicken, and taco seasoning to a 9x13-inch baking dish.
ReisChilisauceHühnerbrüheChiliMaisschwarze BohnenPaprikaZwiebelKnoblauchHähnchenbrustGewürzmischung
Schritt 3Mix well
Mix everything together well, making sure the rice is evenly distributed and submerged in the liquid.
Schritt 4Cover and bake45 min
Cover tightly with foil and bake for 45 minutes.
Schritt 5Add cheese and finish baking10 min
Remove the foil, sprinkle with shredded cheese, and return to the oven for another 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
Käse
Schritt 6Serve hot
Serve hot with sour cream, guacamole, salsa, or an extra drizzle of enchilada sauce.
saure Sahne