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Feb
18
2015
Green Chilie Chicken Enchilada Rice Bake
Tags: cheddar cheese, chicken, freezer meal, mexican, rice, weeknight dinner
My Green Chilie Chicken Enchilada Rice Bake is the perfect weeknight dinner and works great as a make ahead freezer meal!
It’s no secret I love developing quick and simple dinner recipes with my favorite products. Old El Paso enchilada sauce and chopped green chilies makes this rice dish so simple to prepare. I also wanted to develop a recipe that you could freeze and have ready to heat up later or give to family and friends in need. We sure love Mexican recipes and this one was a favorite for sure!
Hope you enjoy this simple dinner that is perfect for freezing to save for another time!
Here are the Old El Paso products I used in the rice bake. You can find them in the Mexican food section of your grocery store.
I used white basmati rice for my bake. Use your favorite, anything will work great.
Pour in your mild enchilada sauce.
Chopped green chilies and chicken up next.
Add your seasonings and stir.
Time for your tomatoes and corn! Give a stir.
Transfer to your favorite baking dish. This is the point you would freeze the dish if you wanted. Add the cheese right before baking.
Everything is better with cheese! Time to bake 🙂
Dinner is served. Hope you enjoy!
[ziplist]
Green Chilie Chicken Enchilada Rice Bake
Prep time: 10 min | Cook time: 20 min | Total time: 30 min
Ingredients
- 4 cups cooked rice of choice, I used white basmati
- 10 ounce can Old El Paso Mild Enchilada Sauce
- 4.5 ounce can Old El Paso chopped Green Chilies
- 2 cups cooked shredded or chopped chicken
- 10 ounce can diced tomatoes
- 1 1/2 cups corn
- 2 tablespoons ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- 1 1/2 cups shredded cheddar cheese
Directions
- Preheat oven to 350 degrees F. and lightly spray 9×13 inch baking dish with cooking spray.
- In a large skillet or pan over medium heat, add rice, enchilada sauce, green chilies, chicken, tomatoes, corn, cumin, salt, pepper and garlic salt. Stir to combine all ingredients. Warm for 5 minutes then transfer to prepared baking dish. Top with cheese and bake for 20-25 minutes, until cheese is melted. Serve warm.
Makes 8 Servings
This post is in partnership with Old El Paso, however thoughts and opinions are my own.
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What a great idea to have a couple of meals frozen for busy days! Looks delicious!
So nice and simple and tasty! I always have a freezer full of quick reheat meals!
Yum!! This is the perfect bake for busy nights!
Sure beats rolling up enchiladas on a busy workweek night! Looks delish! 🙂
perfect weeknight meal JennY!
I love how easy this is to prepare – perfect for those rushed weeknightdinner.
Yum! This is the perfect side dish!!!
Such a great family meal!!
I love easy meals like this! I think this needs to go on the dinner menu!
I love tasty, easy dinner recipes like this one!
I love that you can freeze this! I know my family would totally devour this recipe!
Make ahead and Freezer meal. Words a mom loves! And you put them together. Triple points for you. Thanx for making one of my dinners easier.
ooooo YUMMY! I will have to add this to my dinner rotation soon! Perhaps for next week! This will be super yum on a frigidly cold day!!! =)
My family would love this!! – I might try it with some chicken added too!!
[…] Green Chili Chicken Enchilada Rice Bake | Picky Palate […]
Love this! Can’t wait to try it. We’re all about quick and easy dinners that freeze well too!
Mmmm mmmm!!!! How scrumptious, Jenny!!!
Such a simple meal and I love the flavors in this casserole.
Love easy recipes like this – definitely kid-friendly, perfect for a busy weeknight!
This looks perfect Jenny!! My fam would love this one.
This looks fantastic, Jenny! Easy meals are my favorite! My family would love this!
Ooh, you know how I feel about Mexican food! This looks amazing!
We love everything enchilada style! yum.
We love Mexican food around here! And I love how easy it is to make and have ready for busy nights!!!
I love all these fabulous enchilada flavors in one big casserole! Pure comfort!
Love that this is one-pot – perfect for making ahead!! Yum!
With the cheese it really sounds mouthwatering!
You had me at “green chile” – after all, I do live in New Mexico. Sounds delicious!
This is so simple and so delicious, love this tasty recipe!
This is perfect for a gluten free enchilada meal! What a great idea. Looks so delicious. I will definitely be trying this soon. Thanks!
Girl YEAH. Did you char your corn a little before adding? Cuz it sure is purty.
Looks great! This may be a silly question, but how do you cook the chicken? I have chicken breast and I’m not a fan of boiling it. Would grilling it on the stove top work? Or roasting in oven better (but I don’t want it to dry out)? Thanks!
It would be super helpful to know whether to drain the cans of tomatoes and green chiles in this recipe… I made this for my family on Sunday and it was a little less formed than the picture shows.
I’m going to add some tortilla strips or crushed chips on top after baking for a little crunch.
Please fix the spelling! There is no such thing as chilie. It is chile (NM, the plant) or chili (the stuff w/ beans and sometimes meat).
Very easy to make but I thought it was a little dry and somewhat “too much of the same flavor”. Adding sour cream, guacamole or olives would’ve really helped it.
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Made this for dinner tonight and we loved it ! So quick to throw together too. I did add a can of black beans then we topped it with sour cream
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What do you put this in to freeze it? A foil pan?
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