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Chicken Enchilada Rice Bake

Chicken Enchilada Rice Bake

Delicious homemade enchilada sauce packed with chicken, cheese, beans and rice!
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 6

Ingredients
  

  • 2 lb Chicken Breast
  • 2 qt Chicken Broth
  • 3 Garlic Cloves minced
  • 2 cups Long Grain Rice
  • 1 15oz can Pinto Beans drained
  • 1 7oz can Green Chilies
  • 2 tbsp Avocado Oil
  • 2 6oz cans Tomato Paste
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • 2 tsp Chili Powder
  • 1 tsp Minced Onion
  • 1 tsp Salt
  • 2 cups Cheddar Cheese shredded

Instructions
 

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a sauce pan over medium-high heat, add chicken broth, chicken and minced garlic. Cook for 10 minutes and remove chicken. RESERVE CHICKEN BROTH (you can strain it if you prefer). Chop chicken into bite-sized pieces.
  • In a smaller sauce pan over medium-high heat, add oil. Cook two minutes then add tomato paste, cumin, minced onion, chili powder, and salt. Stir to combine. Cook three minutes then add to reserved chicken broth. Stir to combine.
  • In a 13x9 baking dish, add rice, cooked chicken, pinto beans, and green chilies. Pour sauce over top and stir to combine. Sprinkle with cheese. Cover with foil and place in oven to cook for 20 minutes. Remove foil and cook another 10 minutes.
Keyword Chicken, enchilada sauce, rice, Rice Dishes
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