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 raciones
Ingredients: 1 taza arroz; 10 oz salsa de chile; 480 ml caldo de pollo; 4 oz chile; 1 taza maíz; 1 taza judías negras; 1 ud pimiento; 1 M cebolla; 2 diente ajo; 3 ud pechuga de pollo; 2 cda condimento; 1.3 taza queso; crema agria al gusto

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

AmAmanda

Preparación: 10m
Cocción: 55m
Pasos: 6
Raciones: 6
Dificultad: Fácil

Entresemana #dump-and-bake #enchilada

Elaboración

Paso 1Preheat the oven
Preheat oven to 400°F.
Paso 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.
arrozsalsa de chilecaldo de pollochilemaízjudías negraspimientocebollaajopechuga de pollocondimento
Paso 3Mix well
Mix everything together well, making sure the rice is evenly distributed and submerged in the liquid.
Paso 4Cover and bake45 min
Cover tightly with foil and bake for 45 minutes.
Paso 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.
queso
Paso 6Serve hot
Serve hot with sour cream, guacamole, salsa, or an extra drizzle of enchilada sauce.
crema agria