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 porzioni
Ingredients: 1 tazza riso; 10 oz salsa di peperoncino; 480 ml brodo di pollo; 4 oz peperoncino; 1 tazza mais; 1 tazza fagioli neri; 1 pz peperone; 1 M cipolla; 2 spicchio aglio; 3 pz petto di pollo; 2 cucch. condimento; 1.3 tazza formaggio; panna acida a piacere

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

AmAmanda

Preparazione: 10m
Cottura: 55m
Passaggi: 6
Porzioni: 6
Difficoltà: Facile

Sera infrasettimanale #dump-and-bake #enchilada

Procedimento

Passaggio 1Preheat the oven
Preheat oven to 400°F.
Passaggio 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.
risosalsa di peperoncinobrodo di pollopeperoncinomaisfagioli neripeperonecipollaagliopetto di pollocondimento
Passaggio 3Mix well
Mix everything together well, making sure the rice is evenly distributed and submerged in the liquid.
Passaggio 4Cover and bake45 min
Cover tightly with foil and bake for 45 minutes.
Passaggio 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.
formaggio
Passaggio 6Serve hot
Serve hot with sour cream, guacamole, salsa, or an extra drizzle of enchilada sauce.
panna acida