This no-chop chicken enchilada rice bake is full of tender chicken, sweet corn, rice, black beans, and cheese baked in a zesty enchilada sauce.
1. Heat oven to 425°F. Measure out the enchilada sauce and add enough water to total 2 1/2 cups liquid. Whisk together sauce and cornstarch in a 9 x 13-inch baking dish. Reserve 1/2 cup corn for garnish; set aside. Stir remaining corn, rice, beans, and half of cheese into the sauce.
2. Press chicken into the sauce-rice mixture in a single layer. Sprinkle with the remaining cheese.
3. Cover tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with reserved corn. Bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before serving with toppings, as desired.
• Can use 1 lb. fresh chicken breast tenders (not breaded) instead of chicken strips; bake until chicken reaches 165°F.
• Can use 1 lb. fresh boneless, skinless chicken breasts cut into 1-inch chunks instead of chicken strips; bake until chicken reaches 165°F.
• VARIATION: For Chicken Enchilada Burritos, spoon into corn or flour tortillas using toppings as fillings, as desired.
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Serving Size: 1 Serving (598g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 670 | ||
Calories from Fat: 163 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 74.2mg | 23 % | |
Sodium 1594.6mg | 55 % | |
Potassium 721.1mg | 19 % | |
Total Carbohydrate 97.3g | 29 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 84.2g | ||
Protein 34.6g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 670
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