Creamy Chicken Rice Bake (Print Version)
# Ingredients:
→ Cheese & Toppings
01 -
1 cup Monterey Jack cheese, grated
02 -
½ cup cilantro, chopped up
03 -
2 green onions, chopped thin
04 -
1 cup cheddar cheese, grated
05 -
¼ cup black olives, sliced (optional)
→ Main Ingredients
06 -
1 can (10 oz) enchilada sauce, red
07 -
2 cups rice, cooked (brown or white)
08 -
1 can (10 oz) tomatoes with green chilies, diced
09 -
1 cup corn kernels (fresh, frozen, or canned)
10 -
2 cups chicken, shredded and cooked
11 -
1 can (15 oz) black beans, rinsed and drained
# Instructions:
01 -
Right before you dig in, toss those fresh cilantro bits on top.
02 -
Let it sit out of the oven for 5 minutes so everything firms up.
03 -
Slide it into the oven for about 20 to 25 minutes, just until you see bubbly edges and melty cheese everywhere.
04 -
Drizzle any sauce left on top, then finish with the rest of the cheeses, green onions, and olives.
05 -
Pile on that last bit of the chicken rice mixture so it covers everything.
06 -
Next, scatter half the Monterey Jack and cheddar cheese over what you just put in.
07 -
Scoop half of the chicken-rice blend into that greased pan so the bottom's covered.
08 -
Grab a big bowl and toss together your chicken, rice, black beans, corn, tomatoes with chilies, plus half your enchilada sauce. Stir until everything's mixed up.
09 -
Heat the oven up to 375°F (190°C) and give your 9x13 pan a quick spray or grease.
# Notes:
01 -
Like things spicy? Toss in some chopped jalapeño or splash in your favorite hot sauce before you put it in the oven.
02 -
If you have time, making your own enchilada sauce gives way more flavor.