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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- 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.
- In a large skillet, heat olive oil over medium heat. Sauté onions and bell peppers for about 5-7 minutes until softened.
- Add diced chicken and black beans to the skillet; season with cumin and chili powder. Cook until chicken is browned.
- Stir in enchilada sauce and let simmer for about 5 minutes.
- In a baking dish, layer half the rice, followed by half the chicken mixture and cheese. Repeat layers finishing with cheese on top.
- 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