ONE POT CHICKEN ENCHILADA RICE CASSEROLE
Everything you know and love about the flavour of Chicken Enchiladas.....but in the form of a rice casserole! And all made in ONE POT on the stove! I like the flow of this recipe because you don't need to measure everything out in advance. After cooking the bell pepper (capsicum) add the passata and chicken broth, then while that comes to a simmer you can gather all the spices. Saves time! This recipe makes a LOT. Because it is carb heavy, I think it is enough to feed 6.
Provided by Nagi | RecipeTin Eats
Time 40m
Number Of Ingredients 18
Steps:
- Heat olive oil over medium high heat in large skillet.
- Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
- Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
- Add bell peppers and cook for a further 2 minutes.
- Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
- Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
- Meanwhile, shred or roughly chop chicken.
- When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
- Serve, garnished with fresh cilantro/coriander if desired.
Nutrition Facts : ServingSize 443 g, Calories 490 kcal
ONE-POT ENCHILADA PASTA
I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients-just what a busy weeknight meal calls for. -Nora Rushev, Reitnau, AA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.
Nutrition Facts : Calories 444 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 1289mg sodium, Carbohydrate 84g carbohydrate (8g sugars, Fiber 8g fiber), Protein 18g protein.
ONE-POT ENCHILADA RICE RECIPE BY TASTY
Here's what you need: oil, minced garlic, red onion, bell pepper, tomato, water, rice, black beans, fresh cilantro, tomato sauce, chili powder, cumin, salt, pepper, shredded cheese, avocado
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400ºF (200ºC).
- Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
- Add pepper and sauté 2-3 minutes or until peppers have softened.
- Add tomatoes and sauté 1 minute.
- Remove sauteed vegetables and set aside.
- Pour water into the skillet and wait for it to come to a boil.
- Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
- Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
- Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
- Add cheese on top (optional).
- Bake in a preheated oven for 20-25 minutes.
- Allow to cool for 5 minutes.
- Garnish with cilantro and avocado (optional).
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, Sugar 7 grams
ONE-POT CHICKEN ENCHILADA MAC AND CHEESE
Have some leftover chicken that you don't know what to do with? Transform it into a cheesy and comforting one-pot dinner sensation. Garnish with your favorite enchilada toppings if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.
Nutrition Facts : Calories 582.4 calories, Carbohydrate 47.9 g, Cholesterol 103.8 mg, Fat 29.7 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 16.3 g, Sodium 701 mg, Sugar 2.4 g
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