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 servings
Ingredients: 1 cup Rice; 10 oz Chili sauce; 480 ml Chicken stock; 4 oz Chili pepper; 1 cup Corn; 1 cup Black beans; 1 pc Bell pepper; 1 M Onion; 2 clove Garlic; 3 pc Chicken breast; 2 tbsp Seasoning; 1.3 cup Cheese; Sour cream to taste

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

AmAmanda

Prep: 10m
Cook: 55m
Steps: 6
Servings: 6
Difficulty: Easy

Weeknight #dump-and-bake #enchilada

Method

Step 1Preheat the oven
Preheat oven to 400°F.
Step 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.
RiceChili sauceChicken stockChili pepperCornBlack beansBell pepperOnionGarlicChicken breastSeasoning
Step 3Mix well
Mix everything together well, making sure the rice is evenly distributed and submerged in the liquid.
Step 4Cover and bake45 min
Cover tightly with foil and bake for 45 minutes.
Step 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.
Cheese
Step 6Serve hot
Serve hot with sour cream, guacamole, salsa, or an extra drizzle of enchilada sauce.
Sour cream