Green Chilie Chicken Enchilada Rice Bake
In this flavorful casserole, tender cooked rice is mixed with a medley of Mexican-inspired ingredients such as enchilada sauce, green chilies, cooked chicken, and corn. All these delicious components come together in a harmonious blend, baked to perfection with a generous layer of melted cheddar cheese on top. A comforting and satisfying dish that will have your taste buds dancing with joy.
— Constant Cookbook
Ingredients
- 4 cups cooked rice of choice, I used white basmati
- 10 ounce can Old El Paso Mild Enchilada Sauce
- 4.5 ounce can Old El Paso chopped Green Chilies
- 2 cups cooked shredded or chopped chicken
- 10 ounce can diced tomatoes
- 1 1/2 cups corn
- 2 tablespoons ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. and lightly spray 9x13 inch baking dish with cooking spray.
- In a large skillet or pan over medium heat, add rice, enchilada sauce, green chilies, chicken, tomatoes, corn, cumin, salt, pepper and garlic salt. Stir to combine all ingredients. Warm for 5 minutes then transfer to prepared baking dish. Top with cheese and bake for 20-25 minutes, until cheese is melted. Serve warm.
Yield
8 Servings
Nutrition
- Calories: 472 kcal
- Carbohydrate Content: 85 g
- Protein Content: 13 g
- Fat Content: 8 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 22 mg
- Sodium Content: 544 mg
- Fiber Content: 4 g
- Sugar Content: 4 g
- Serving Size: 1 serving
Comments
No comments found.