Chicken Enchilada Bake

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.

Category: Main Dish

Cuisine: Mexican

☆☆☆☆☆

1 review

Ready in 35 minutes

by delmonte

Ingredients

2 cans (10 oz each) mild or medium red enchilada sauce (about 2 cups)

1/4 to 1/2 cup water

1 tablespoon cornstarch

2 cans (15.25 oz each) Del Monte® Whole Kernel Corn well drained

2 cups uncooked Minute® White or Brown Rice

1 can (15 oz) black beans

8 ounces shredded Mexican blend or sharp cheddar cheese divided (about 2 cups)

2 packages (6 oz each) Foster Farms® Grilled Chicken Breast Strips

cilantro leaves

crushed tortilla chips

sour cream

sliced green onions

lime wedges

shredded lettuce

diced tomato or salsa

diced avocado or guacamole

Directions

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.

Reviews

great, no words to descipbe

yanina48

great recipe, will make again. will add more cheese

yanina48

☆☆☆☆☆

Took three meals but everyone was sad when it was all gone. Time to make more! Absolutely delicious.

Guest

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