Mexican Chicken Breast Casserole

Mexican Chicken Breast Casserole

Easy to assemble and bursting with flavor, this casserole is ideal for those who love a cheesy, oven-baked delight with a delightful Mexican twist. It's not just a meal; it's a fiesta of taste, guaranteed to be a people pleaser. .
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Ingredients
  

  • 2 tablespoons olive oil we use extra virgin
  • ½ finely diced white onion diced
  • 1 full boneless skinless chicken breast cut into small (bite size) pieces
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 2 cloves of garlic minced
  • 1 cup long grain white rice uncooked
  • 1 10 oz can red enchilada sauce (we use Old El Paso
  • 1 10 oz can diced tomatoes don't drain
  • 14 oz can green chilies don't drain
  • 1 cup water
  • 1/2 teaspoon ground cumin
  • 1 cup shredded Mexican-blend cheese
  • Top off with diced avocado sour cream, cilantro, sliced, fresh jalapeno peppers, fresh tomatoes (optional)

Instructions
 

  • Saute onions over medium heat in a large pan or skillet in two tablespoons of olive oil.
  • Season chicken breasts with salt and pepper.
  • Once the onions have softened, increase heat to medium high and add chicken breasts and brown.
  • Add the garlic and cook for an addition minute or two.
  • Push chicken breasts to one side in the pan and add a tablespoon of olive oil to other side.
  • Add the uncooked rice to the olive oil and saute it for 2 to 3 f minutes.
  • Add the enchilada sauce, cumin, diced tomatoes and water. Stir to combine.
  • Bring to a boil then lower to simmer, covering the pan with a snug fitting lid.
  • Cook for approximately 15 minutes or until the rice is tender and liquid absorbed, stirring occasionally.
  • Sprinkle with cheese, cover again, and let sit for 2 minute, or until the cheese melts.
  • Top with your favorite toppings and enjoy!
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