Rule #427: Stevie Wonder should be singing when you serve this little number.
This Chicken Enchilada Casserole is one of those amazingly simple yet delicious weeknight meals that can be prepared ahead of time and tossed in the oven when that dinner bell needs to be rung.
First, brown the ground chicken with the onion in a large Dutch oven or skillet over medium-high heat (about 8 minutes), stirring occasionally.
Be sure to break up the ground chicken as you go.
Next, add in 4 cloves of minced garlic; sauté until fragrant (about 1 minute).
Then, sprinkle in 1 tsp. smoked paprika, 1 tsp. ground cumin, and 1 tsp. Kosher salt.
Next, pour in 2 1/2 cups (or 1 19-oz. can) of mild red enchilada sauce.
Then, pour in 2 cups of water. Bring to a boil.
Next add in 1 cup of dry white rice and the juice of 1 lime. Reduce the heat to low.
Stir to combine, cover, and cook until rice has soaked up most of the liquid (about 15 minutes). Go ahead and preheat your oven to 425.
Remove from heat, then stir in half of the cheese and the beans and tomatoes.
Stir to combine.
Then, transfer the chicken enchilada mixture to a greased casserole dish (or you can just bake it in your Dutch oven).
Sprinkle the casserole with the remaining cheese and 2 cups of crushed tortilla chips.
Bake at 425 for 10 minutes, uncovered, just to melt cheese and warm everything through.
Allow to rest about 10 minutes before serving and garnish as desired (avocado or cilantro are our go-to’s).
We love this recipe so much on those crazy weeknight when you just want something delish and easy that the whole crew will enjoy. No problemo getting the kids to chow down on this one!
“Isn’t she lovely… Isn’t she wonderful…”
We love to serve our Chicken Enchilada Casserole with a simple salad or a frozen vegetable to keep it easy and healthy adjacent.
Chicken Enchilada Casserole
Ingredients
- 1 lb. lean ground chicken can sub ground turkey or sirloin
- 1 small yellow onion diced
- 4 cloves garlic minced or pressed
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. Kosher salt
- 2½ cups (1 19-oz. can) mild red enchilada sauce
- 1 cup dry white rice
- Juice of 1 lime
- 2 cups Mexican cheese shredded
- 1 (14.5-oz.) can pinto beans, drained and rinsed
- 1 (14.5-oz.) can diced tomatoes, drained
- 2 cups tortilla chips crushed
- Fresh cilantro for garnish
- Avocado and sour cream for serving if desired
Instructions
- In a large Dutch oven or skillet over medium-high heat, brown the chicken and sauté the onion until cooked through (about 8 minutes). Break up the chicken as it cooks and stir occasionally.
- Add the garlic, stir, and sauté another minute.
- Sprinkle on the paprika, cumin, and salt. Then, pour in the enchilada sauce and 2 cups of water.
- Bring to a boil, add in the rice and lime juice, and reduce the heat to low. Stir to combine, cover, and cook until rice has soaked up most of the liquid (about 15 minutes). Don’t lift the lid!
- Preheat oven to 425.
- Remove from heat and stir in half of the cheese and all of the pinto beans and diced tomatoes. Transfer the mixture to a greased casserole dish or bake in the Dutch oven itself. Then sprinkle on the tortilla chips and remaining cheese. Press the chips gently into the chicken mixture.
- Bake, uncovered, at 425 for 10 minutes. Allow to rest 10 minutes before serving and garnish as desired.
Notes
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.