One Pot Chicken Enchilada Rice Casserole

Easy, effortless midweek meal! Rice with shredded chicken cooked in a homemade enchilada sauce (or use store-bought!), topped with cheese. All made in one pot!

All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal.

How to make One Pot Chicken Enchilada Rice Casserole :

INGREDIENTS :

• 1 tbsp olive oil
• 13 oz/400 g chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1)
• 1 small onion, diced
• 3 cloves garlic, crushed
• 1 red bell pepper/capsicum, diced
• 24 oz/680 g tomato passata or crushed canned tomatoes* (Note 2)
• 3 cups chicken broth or water (750ml)
• 1 1/2 cups frozen corn (250g)
• ½ tsp cayenne pepper (spicy - adjust to taste)
• 1 tbsp dried oregano
• 2 tsp cumin
• 1 ½ tsp coriander
• 2 tsp onion powder
• 1 tbsp brown sugar
• Salt and pepper
• 1 1/2 cups / 270g white rice (short, medium or long grain, (Note 4)
• 1 - 1 1/2 cups grated cheese (about 125 - 150 g)

TO SERVE :

• Chopped cilantro/coriander optional

INSTRUCTIONS :

1. Heat olive oil over medium high heat in large skillet.
2. Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
3. Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
4. Vìsìt One Pot Chicken Enchilada Rice Casserole @ recipetineats.com full ìnstructìons and recìpe notes.

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