One Pot Chicken Enchilada Rice Casserole Recipe


1 tbsp olive oil
13 oz/400 g chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks
1 small onion, diced
3 cloves garlic, crushed
1 red bell pepper/capsicum, diced
24 oz/680 g tomato passata or crushed canned tomatoes*
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)
1 - 1 1/2 cups grated cheese (about 125 - 150 g)

To Serve
Chopped cilantro/coriander optional

Recipe Notes
*These ingredients are the "Enchilada Sauce" in this recipe. You can substitute all these ingredients with 24oz/680g of store bought Enchilada Sauce if you prefer.


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