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One Pot Chicken Enchilada Inspired Casserole

Vibrant Mexican flavours, tender chicken and rice, topped with melting, oozy cheese – this one pan wonder is perfect for any night of the week.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Ratings: 4.3 from 6 votes
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Ingredients
  • 1 tbsp olive oil
  • 400 g chicken breast, sliced horizontally into thin steaks
  • 1 brown onion, diced
  • 3 clove garlic, crushed
  • 1 red capsicum/pepper, diced
  • 680 g tomato passata or crushed tinned tomatoes
  • 750 ml chicken stock
  • 250 g frozen corn kernels
  • 0.5 tsp cayenne pepper
  • 1 tbsp dried oregano
  • 2 tsp cumin
  • 1.5 tsp ground coriander
  • 2 tsp onion powder
  • 1 tbsp brown sugar
  • Salt and pepper to taste
  • 290 g white rice, short, medium or long grain
  • 130 g grated cheese
  • Fresh coriander/cilantro, to serve
Instructions
  1. 1

    Heat olive oil over medium-high heat in a large ovenproof skillet. Add chicken and cook each side for 4 minutes or until cooked. Set aside.

  2. 2

    Add onion and garlic to the pan and cook for 2 minutes until starting to soften. Add capsicum and cook for a further 2 minutes.

  3. 3

    Add remaining ingredients except rice and cheese. Bring mixture to a simmer.

  4. 4

    Add rice to pan. Stir, and turn heat down to medium-low. Cover and cook until rice is tender and most of the liquid is absorbed – about 15-20 minutes. Do not stir while it cooks.

  5. 5

    Meanwhile, roughly chop chicken. When rice is cooked, quickly stir through chicken. Sprinkle with cheese and put under the grill until golden and bubbly.

  6. 6

    Serve garnished with fresh coriander.

Note

View online: https://elgustoglobal.com/recipe/one-pot-chicken-enchilada-inspired-casserole/