Chicken and Rice Enchilada Casserole

Name: Chicken and Rice Enchilada Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 small yellow onion, diced; 1 green bell pepper, diced; 5 cloves garlic, minced; 1 cup yellow corn*; 1 to 1.5 lbs boneless skinless chicken breasts, chopped; 1 Tbsp chili powder; 1 cup white rice**; 1 (15-oz) can red enchilada sauce (1 ½ cups); 1 ½ cups low-sodium chicken broth; 1 tsp sea salt, to taste; 3 cups Colby Jack cheese, grated***; Avocado; Cilantro; Sour Cream; Salsa

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 8

Author : Julia

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Instructions

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Step 2

Preheat the oven to 375 degrees Fahrenheit.

Step 5

Add the chopped onion, bell peppers, garlic, chopped chicken, chili powder, white rice, and corn to a large (13” x 9”) casserole dish or baking dish.

Step 10

Stir in the enchilada sauce, chicken broth, and sea salt and stir well. Similarly, stir in half of the cheese (1 ½ cups).

Step 19

Cover the casserole dish with foil and bake for 45 minutes. Remove the foil, give everything a stir, then sprinkle with the remaining (1 1/2 cups) of grated cheese. The casserole will appear very liquidy at this point - this is normal!

Step 24

Turn your oven on the high broil setting and broil for 5 to 8 minutes, or until the cheese is golden-brown.

Step 29

Serve the chicken and rice enchilada casserole with tortilla chips and any additional favorite toppings, such as cherry tomatoes, avocado, lime wedges, cilantro, sour cream, etc.

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