The aroma of melting cheese mingling with the spicy notes of enchilada sauce dances through the air, instantly transporting you to a cozy Mexican restaurant. Imagine the first bite—warm, comforting rice, tender chicken, and vibrant veggies all wrapped in a delectable blanket of flavor. Taco bowl with beef Taco stuffed shells recipe That’s exactly what you get with Chicken Enchilada Rice Bake.

Now, picture this: It’s a Tuesday evening, and your family is circling around the dinner table like hungry hawks. You unveil your masterpiece—a bubbling dish that looks almost too good to eat. The excitement is palpable as everyone digs in, and soon enough, compliments fly around like confetti at a birthday party. That’s the magic of Chicken Enchilada Rice Bake; it brings everyone together for a deliciously fun meal. For more inspiration, check out this street corn chicken rice bowl recipe.

I vividly remember the first time I served this dish at a family gathering—my uncle declared it “life-changing,” which led to an unforgettable food rivalry over who could create the best enchiladas.

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; adjust based on how many hungry mouths you’re feeding.

• Medium Grain Rice: Choose long-grain or medium grain for fluffy texture; avoid sticky rice.

• Enchilada Sauce: A store-bought version saves time; homemade adds personal flair if you’re feeling adventurous.

• Black Beans: Rinse and drain canned beans for convenience; they add protein and fiber.

• Shredded Cheese: A mix of cheddar and Monterey Jack creates melty goodness that’s irresistible.

• Bell Peppers: Use any color for sweetness and crunch; chop them finely for even cooking.

• Onion: One medium onion adds depth; sauté until translucent and fragrant for best results.

• Cumin & Chili Powder: These spices bring warmth and flavor; adjust to taste based on spice tolerance.

• Cilantro (optional): Fresh cilantro brightens up each bite; chop finely if using as garnish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). While it’s warming up, grab your favorite baking dish—this will be home sweet home for your enchilada bake.

Cook the Rice: In a medium pot, combine rice with double the amount of water. Bring it to a boil, then reduce heat and cover until cooked through, about 15-20 minutes. Fluff it with a fork when done.

Sauté the Veggies : In a large skillet over medium heat, add olive oil and sauté chopped onions and bell peppers until they soften—about 5-7 minutes. The sweet aroma will fill your kitchen!

Add Chicken and Beans : Stir in diced chicken breasts followed by drained black beans. Chicken linguine with cowboy butter Season with cumin and chili powder—cook until chicken is browned and cooked through entirely.

Mix in Enchilada Sauce : Pour in enchilada sauce once everything is cooked; stir well to coat all ingredients evenly. Allow this mixture to simmer for about 5 minutes until flavors meld beautifully.

Assemble the Bake : In your prepared baking dish, layer half of the rice at the bottom. Next, add half of the chicken mixture followed by a generous sprinkle of cheese. Repeat layers finishing off with cheese on top for that golden crust!

Bake Until Golden : Cover your dish with foil (to prevent burning) and bake in your preheated oven for about 25 minutes. Turkey melt sliders Remove foil during last five minutes so cheese can melt into bubbly perfection.

And there you have it! Your Chicken Enchilada Rice Bake awaits—scoop generous portions onto plates or serve family-style right from the baking dish.

With its irresistible blend of flavors, textures, and colors, this dish guarantees smiles all around! Enjoy every cheesy bite as laughter fills your dining room—because nothing brings people together quite like good food!

Perfecting the Cooking Process

Start by cooking the rice while browning the chicken, then mix everything with enchilada sauce before baking. This sequence saves time and ensures all flavors meld beautifully.

Add Your Touch

Feel free to swap in black beans for extra protein or use cauliflower rice for a lighter option. Adding jalapeños can also kick up the heat level if you’re feeling adventurous!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of water and cover to keep it moist—nobody likes dry rice!

Cooking this Chicken Enchilada Rice Bake has become my go-to dish for gatherings; friends rave about it, and I love how easy it is to prepare!

FAQ

Can I make Chicken Enchilada Rice Bake ahead of time?

Yes, prepare it a day in advance and bake right before serving.

What kind of cheese works best?

Shredded Monterey Jack or cheddar cheese melts beautifully in this dish.

Can I use leftover chicken?

Absolutely! Shredded rotisserie chicken makes this recipe even quicker and easier. For more inspiration, check out this sticky honey chicken recipe recipe.

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Chicken Enchilada Rice Bake

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• Author: Hellen
• Total Time: 55 minutes
• Yield: Serves approximately six people 1x

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Description

Chicken Enchilada Rice Bake is a delightful fusion of flavors that transforms your dinner table into a Mexican fiesta. This comforting dish features tender chicken, fluffy rice, black beans, and vibrant veggies enveloped in rich enchilada sauce and melted cheese. Perfect for family gatherings or weeknight meals, this recipe is easy to prepare and offers endless customization options. Gather around the table for a meal that guarantees smiles and satisfaction!

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup medium grain rice
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded cheese (a mix of cheddar and Monterey Jack)
• 1 bell pepper, chopped
• 1 medium onion, chopped
• 2 tsp cumin
• 2 tsp chili powder
• Fresh cilantro (optional)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium pot, combine rice with double the amount of water. Bring to a boil, reduce heat, cover, and cook for about 15-20 minutes until fluffy.
3. In a large skillet, heat olive oil over medium heat. Sauté onions and bell peppers for about 5-7 minutes until softened.
4. Add diced chicken and black beans to the skillet; season with cumin and chili powder. Cook until chicken is browned.
5. Stir in enchilada sauce and let simmer for about 5 minutes.
6. In a baking dish, layer half the rice, followed by half the chicken mixture and cheese. Repeat layers finishing with cheese on top.
7. Cover with foil and bake for about 25 minutes; remove foil during the last five minutes to achieve a golden crust.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 360
• Sugar: 3g
• Sodium: 620mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 24g
• Cholesterol: 70mg