Best Chicken Enchilada Rice Bake Recipes

Chicken Enchilada Rice Bake image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon taco or fajita seasoning
1 14.5-ounce can chopped tomatoes with green chiles
1 cup converted long-grain white rice
2 cups shredded rotisserie chicken (skin removed)
2 cups shredded Mexican cheese blend (about 8 ounces)
1/2 cup fresh cilantro, roughly chopped, plus more for topping
Kosher salt
6 corn tortillas, cut into quarters
Sour cream and pickled jalapeno peppers, for topping

Steps:

Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in the tomatoes, rice and 3 cups water. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes.
Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and 1/2 teaspoon salt. Arrange the tortillas on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2 to 3 minutes. Top with sour cream, pickled jalapenos and more cilantro.

Chicken and Black Bean Green Enchilada Rice Bake image

Provided by Id-do-the-cookin

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups long-grain white rice
2 1/2 cups cooked shredded chicken breasts
1 (15 ounce) can mild green enchilada sauce
1 (4 ounce) can sliced black olives
1 (15 ounce) can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon mccormick gourmet roasted ground cumin
1 (15 ounce) can black beans, drained and rinsed
2 cups shredded cheddar cheese

Steps:

Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
Cook rice according to package directions.
Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.
Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Nutrition Facts : Calories 383.6, Fat 6.7, SaturatedFat 2.7, Cholesterol 10, Sodium 895.7, Carbohydrate 70.6, Fiber 6.8, Sugar 7, Protein 10.2