Access to this page has been denied because we believe you are using automation tools to browse the website. One Pot Chicken Enchilada Rice Casserole – the flavours of chicken enchilada, in a rice cheesy chicken and rice casserole, all made in ONE POT on the stove!
I’ve been overloading on Mexican over the last couple of weeks, sharing my Mexican Shredded Beef and Freezer Friendly Beef Burritos. I love this kind of food for midweek. There are quite a few spices required for this recipe because the sauce the rice is cooked in is essentially homemade Enchilada sauce. Enchilada Sauce and it will become even easier to make!
And please please please don’t overcook the rice so it is mushy! I know some people have a tendency to get stressed that the rice isn’t cooking and add more water. Which is totally fine, cook the rice to your taste but just don’t let it turn into baby food! Hope you had a wonderful weekend! I just want to dive in and grab a spoonful.
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Add extra oil if the skillet is looking dry. 2 minutes until starting to soften. Add bell peppers and cook for a further 2 minutes. Add remaining ingredients except rice and cheese. Bring to simmer, then add rice. Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed – about 15 to 18 minutes.
Do not stir while it cooks. Meanwhile, shred or roughly chop chicken. Slice the chicken into thin steaks just so they cook faster on the stove. Tomato passata is just pureed tinned tomatoes.
Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can’t find it, puree canned tomatoes or use crushed canned tomatoes. Add extra water if required because many variables can affect the amount of water required to cook rice. When you finish cooking, you want a bit of liquid left in the rice so it is a bit saucy. Also remember that the rice will continue to absorb liquid even when you take it off the stove. I am pretty sure it will work with Jasmin and Basmati because they water to liquid ratio is the same and the cook time is similar.
These ingredients are the “Enchilada Sauce” in this recipe. 680g of store bought Enchilada Sauce if you prefer. STORAGE: This will reheat fine in the microwave from the fridge or thawed after freezing. I love hearing how you went with my recipes! Nutrition per serving, assuming 6 servings. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
Join my free email list to receive THREE free cookbooks! Notify me via e-mail if anyone answers my comment. That was ridiculously delicious, Just like everything you put your touch to Nagi . It worked perfectly with Jasmine rice as you predicted. Vietnamese Coconut Caramel Chicken – 7 ingredient magic. Chicken and rice casserole with melted cheese on top, in an oval serving dish. Dinner doesn’t get easier or more delicious than this cheesy Chicken and Rice Casserole, made in just one pan, with a few simple ingredients.